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Mini Ghost Pastries with a Chocolate Surprise!
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Mini Ghost Pastries with a Sweet Surprise!

Author Courtney Whitmore

Ingredients

  • Pepperidge Farm Puff Pastry Cups
  • 1-1/2 cups mini chocolate chips
  • 1-1/3 cups unsalted butter room temperature
  • 2 cups or 7-ounce container marshmallow fluff
  • 3-4 cups powdered sugar
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon almond extract
  • 1-1/2 teaspoons milk

Instructions

  • 1. Bake Pepperidge Farm Puff Pastry Cups according to instructions.
  • 2. When removed from oven and still warm, fill each cup with mini chocolate chips.
  • 3. Beat marshmallow and softened butter together in mixing bowl with paddle attachment until smooth (1-2 minutes).
  • 4. Add extracts and milk and mix well. Slowly blend in powdered sugar and beat until smooth and creamy. Add more powdered sugar if not stiff enough to pipe.
  • 5. Use a piping bag (I used Wilton #12 tip) to pipe little ghosts! Top with 2 mini chocolate chip eyes!
  • 6. Enjoy!