Ingredients
1 sheet frozen puff pastry, thawed2 cups peanut butter ice cream with peanut butter cup pieces, softened3/4 cup butterscotch-caramel ice cream topping3 tablespoons creamy peanut butter1/4 cup chopped chocolate-covered peanuts
Preparation
Preheat oven to 400°. Unfold puff pastry. Cut into eight
4-1/2x2-1/4-in. rectangles. Place on a greased baking sheet. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack.
Scoop 1/2 cup ice cream onto each of 4 pastries. Top with remaining pastries. Freeze until serving.
Combine ice cream topping and peanut butter in a small microwave-safe bowl. Cover and cook on high 30-45 seconds or until warmed. Drizzle over napoleons and sprinkle with peanuts.
