- 1 box Puff Pastry (2 sheets), thawed
- 3 whole graham crackers, gently broken into fourths
- 1 Reese’s Giant Peanut Butter Bar
- mini marshmallows – 6 per turnover
- 1 egg whisked with 1 Tbsp. water (to make egg wash)
Preheat oven to 400°F. Line baking sheet with parchment paper or spray with nonstick spray.
Lay puff pastry on cutting board. Cut each piece of puff pastry on the three folds, creating 3 rectangles. Cut each rectangle in half – making 6 rectangles per sheet of puff pastry.
On one half of each rectangle layer graham cracker, peanut butter bar and top with 6 mini marshmallows.
Working with one turnover at a time, fold puff pastry 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.
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. Serve immediately.