Chocolate Banana Filled Pastries
Ingredients
Scale
- 1 package of Pepperidge Farm Puff Pastry Shells
- 3/4 cup plus 2 tablespoons 2% milk
- 1/3 cup instant chocolate pudding
- Coffee Crisp or Heath Bar, crushed
- 1 small ripe banana, sliced thin or chopped into small pieces
- Mini chocolate chips for sprinkling
Instructions
- Bake the puff pastry shells according to the package instructions. NOTE- I usually bake mine at a lower temp or less time because they get dark really fast (faster than the box says) for me.
- Let them cool for about 10-15 minutes and then scoop out the inside portion and set it aside.
- In a small bowl, combine the milk and chocolate pudding mix- it’s just 1/3 cup, not the whole box. Stir for 2 minutes and then set it in the fridge.
- Crush the candy bar of your choice and sprinkle the pieces into each pastry shell. You won’t need the whole bar, just enough to cover the base.
- Top that with 2-3 slices of banana or a thin layer of chopped bananas. The shells are shallow so lightly press down to leave enough room for the pudding.
- Spoon the pudding mixture into each shell on top of the bananas, filling them to the rim.
- Sprinkle a few mini chocolate chips on each and then top with the part of the shell that you removed earlier.
- Serve right away!
Find it online: https://lifeandsprinkles.com/chocolate-banana-filled-pastries/