1.Take out a package of Pepperidge Farm® Puff Pastry Sheets and remove one from the box. Let it thaw on the counter for 40 minutes - or overnight in the fridge. Return the second to the freezer.

2. Preheat the oven to 400°F.

3. Lightly flour your surface and unfold one pastry sheet. Roll the pastry sheet into an 18x9-inch rectangle. Cut the pastry into 18 (3-inch) squares.

4. Press the pastry squares into 18 (2 1/2-inch) muffin-pan cups.

5. Spoon one teaspoon of peanut butter into each pastry cup. Top each dollop with a square of chocolate. Top the chocolate with 3 mini-marshmallows.

6. Bake the cups for 10 minutes or until the pastries are golden brown.

7. Let the pastries cool in the pan on a wire rack for 10 minutes before serving.