by Clare Meyerson
½ pkg. 17 ¼ oz. Pepperidge Farm frozen puff pastry sheet, 1 sheet
4 sq. Bakers unsweetened chocolate
4 Tbsp. Butter
¾ c sugar
1 tsp. Vanilla
2 tbsp. All purpose flour
confectioners. Sugar, optional
Thaw pastry sheet at room temperature for 30 mins.
Preheat oven to 400.
In large microsafe bowl, micro chocolate and butter on Hi for 1 min. or til butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate. Mix eggs and until well blended. Stir in flour.
Unfold pastry sheet on lightly floured surface. Roll into 15 x 12 rectangle.
Cut into 20 squares (3"). Press square into bottom of 3" muffin pan cups. Place about 1 tbsp. chocolate mix in center of each.
Bake 18 mins. Or til pastry is golden. Remove and cool on wire rack. Sprinkle with powdered sugar. Makes 20