Ingredients:1 sheet (about 9 ounces) frozen puff pastry, thawed
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of kosher salt
Two 3- to 3 1/2-ounce (85- to 100-gram) good-quality semisweet chocolate bars
About 1 1/2 cups mini marshmallows
1 tablespoon melted unsalted butter
Preparation
Heat the oven to 400 degrees F. On a lightly floured counter, roll the pastry into an 11-by-16-inch rectangle; don’t worry if the edges are raggedy at this point, you’ll trim them later. Moisten a baking sheet with a bit of water, and lay the pastry on top. Cover with either another baking sheet of the same size or an inverted heavy cooling rack that covers all of the pastry. Bake until the pastry is rich golden brown, 18 to 20 minutes. Remove the top sheet or rack, slide the pastry onto a cutting board and leave to cool, then carefully trim the edges so you have a 10-by-15-inch rectangle. Cut lengthwise into four 2 1/2-inch panels, then cut each panel into 6 squares, to yield 24 squares.
In a small bowl, mix the sugar, cinnamon, and salt. Arrange 12 pastry squares on one baking sheet (these will be the bottoms).
If you’ve turned the oven off, reheat to 400 degrees F. Break the chocolate into pieces and arrange it on the squares (it’s fine if there are some gaps), then arrange the marshmallows on the chocolate. Put the remaining 12 squares of pastry on another baking sheet. Brush these with the melted butter and sprinkle evenly with the cinnamon-sugar mixture. Put the bottoms and bake until the chocolate is starting to melt and the marshmallows have puffed and begun to brown, 4 to 6 minutes. After about 2 minutes, slide the pan with the sugared tops into the oven also and bake until the sugar starts to melt, 2 to 3 minutes.
Transfer a chocolaty bottom to a plate and gently arrange a top to cover. Press just lightly to get the marshmallows to ooze a bit. Serve immediately, but be careful because the filling is hot.
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