I just WISH we had left-over candy (instead we have leftover animal crackers, gum and cheese cracker packs! I was TRYING to stay away from chocoalte this year!)

CHOCOLATE PEANUT BUTTER PUFFS

10-oz can Hungry Jack Flaky,Buttermilk Flaky or Butter Tastin' Flaky biscuits
20 bite-size milk chocolate peanut butter cups
2 tablespoons sugar
1/4 TEASPoon cocoa
1/4 teaspoon cinnamon

Heat oven to 375 degrees F. Lightly grease 20 miniature muffins cups or large cookie sheet. Separate dough into 10 biscuits; separate each biscuit into two layers. Remove paper from candies; place 1 candy on each biscuit piece. Fold dough over candy, covering completely; seal wel. Place seam side down in prepared muffin cups.

Bake at 375 degrees F for 12 to 15 minutes or until golden brown. Remove from muffin cups. Combine sugar, cocoa and cinnamon; roll puffs i sugar mixture to coat.

20 puffs.

In 1984, my daughter competed in the 31st Pillsbury Bake Off with this recipe. She had sent versions of it before when younger .... and, as a college freshman, she was a 'little embarassed' to be going with such a 'simple' recipe! But she enjoyed the trip to San Diego plus the extras -- lots of attention as she and her father were the 'first' father/daughter finalists. No extra $$$ that time - but she went back a few years later and brought home $2,000 for a more 'savory' dish - ITALIAN COUNTRY LOAF RUSTICA = a batter-yeast bred pressed into spring-form pan and filled with Ital.sausage, roasted peppers, Mozarella. Not exactly lo-cal but good. And reasonably quick.

We still make the 'Puffs'. Found they were great to bring along to coffees, etc. ... just put them in a napkin lied basket and then, if needed, reheat in the micro. Of course, you have to LOVE chocoalte peanut butter cups!!!