1 box Puff Pastry (2 sheets), thawed
3 whole graham crackers, gently broken into fourths
12 fun-size hershey’s milk chocolate bars
1/2 cup creamy peanut butter
small bowl of water
1 egg whisked with 1 Tablespoon water (to make egg wash)
1/2 cup jarred Marshmallow Creme (or Fluff)
Preheat oven to 400F. Line baking sheet with parchment paper or spray with nonstick spray.
Lay Puff Pastry on cutting board. Working with one sheet of Puff Pastry at a time, cut on 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.
Assemble turnovers: Lay graham cracker on 1/2 of each square, top with chocolate bar. Scoop a scant 1 Tablespoon peanut butter on top of each chocolate bar.
Working with one turnover at a time, wet edges of Puff Pastry and fold (over) in half to meet opposite edges. Gently push edges together to stick; use fork to seal edges together and create ridged pattern. Repeat with each turnover until all are sealed up.
Gently move sealed turnovers to baking sheet with a small spatula. (At this point, the turnovers may be refrigerated for up to an hour before baking- cover baking sheet with plastic wrap- when ready to bake, remove from refrigerator and continue with instructions).
Brush turnovers lightly with egg wash, then use a sharp knife to cut two small slits into the top of each turnover.
Bake 15 minutes, or until turnovers are puffed and golden. Remove from oven. Let cool for 5 minutes.
Scoop marshmallow creme into a zip baggie (don’t zip). Microwave for 8 seconds to soften. Zip bag and snip a small piece off of the corner of the bag. Drizzle marshmallow onto the top of each turnover. Serve immediately.