Peanut Butter S'Mores Turnovers

Steps

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or spray with nonstick spray.

2. Lay the Puff Pastry on a cutting board. Working with one sheet of Puff Pastry at a time, cut on the three folds, creating 3 rectangles (about 3" x 10" each). Cut each 3 x 10 rectangle in half. You'll have 6 pieces to work with for each sheet of Puff Pastry.

3. Lay a graham cracker on 1/2 of each square, top with chocolate that has been cut down to match the length of the graham cracker. Scoop a scant 1 tablespoon peanut butter on top of each chocolate bar.

4. Working with one turnover at a time, wet the edges of the Puff Pastry and fold (over) in half to meet opposite edges. Gently push the edges together to stick; use a fork to seal the edges together and create a ridged pattern. Repeat with each turnover until all are sealed up. Gently move the sealed turnovers to a baking sheet with a small spatula. (At this point, the turnovers may be refrigerated for up to an hour before baking- cover the baking sheet with plastic wrap- when ready to bake, remove from the refrigerator and continue with the instructions).

5. Brush the turnovers lightly with egg wash, then use a sharp knife to cut two small slits into the top of each turnover.

6. Bake for 15 minutes, or until the turnovers are puffed and golden. Remove from the oven. Let cool for 5 minutes. Scoop the marshmallow creme into a zip baggie (don't zip). Microwave for 8 seconds to soften. Zip the bag and snip a small piece off of the corner of the bag. Drizzle marshmallow onto the top of each turnover. Serve immediately.