Скачать или смотреть M&M'S Peppermint Candy Bowls

With a puff pastry shell, these festive treats are filled with peppermint whipped cream and M&M’s Holiday Milk Chocolate for an easy two-bite dessert.   
 
Prep Time: 10 minutes 
Cook Time: 15 minutes  
Total Time: 25 minutes  
Makes: 12 servings 
 
Ingredients:  
 
1 frozen puff pastry sheet (10-inch square), thawed  
3/4 cup 35% heavy cream 
2 tbsp brown sugar 
1 tsp peppermint extract 
1 oz dark chocolate, melted 
2 pkg (1.5 oz each) M&M’s Holiday Milk Chocolate 
 
Instructions:  
 
1. Preheat oven to 425˚F. On lightly floured work surface, roll out puff pastry into 12 x 10-inch rectangle. Cut into twelve 3-inch squares, reserving any remaining pastry for another use. 
2. Fit and press each pastry square into mini muffin cup; prick all over with fork. Bake for 12 to 15 minutes or until puffed and golden brown. Let cool completely. Press down pastry centers to create a cup for the filling.  
3. Whip cream until stiff peaks form; beat in brown sugar and peppermint extract. Transfer to pastry bag fitted with star tip.  
4. Pipe cream into each pastry cup. Drizzle with melted chocolate and top with M&M’s Holiday Milk Chocolate.  
 
Tip: Substitute white chocolate for dark chocolate if desired. 
  
 
 
Nutrition Facts  
Per 1 pastry cup 
Calories 160 
Fat 11g 
Saturated Fat 7g 
Cholesterol 25mg 
Sodium 45mg 
Carbohydrate 14g 
Fiber 1g 
Sugars 7g 
Protein 2g