Puff Pastry Twists with Chocolate & Peanut Butter (Vegan & Easy Dessert)

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 18-20 twists | Prep time: 10 min

Cook time: 8-20 min | Total time: 20-30 min

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These Puff Pastry Twists with Chocolate & Peanut Butter are flaky, gooey, sweet-but-not-too-sweet, and ridiculously easy to make. No mixer, no stress, no chill time—just twist, bake, and snack your way into flaky dessert heaven.

Whether you're serving these at brunch, sliding them onto a dessert platter, or just standing over the tray eating one with a coffee (me), they hit that nostalgic Reese’s vibe in a grown-up, buttery way. And these are especially for you peanut butter and chocolate fans to try.

And yes—this one’s naturally egg-free and dairy-free if you're using vegan puff pastry and chocolate.

Ingredients:

• 1 sheet of vegan puff pastry, thawed

• 1/4 cup chocolate chips or chopped dark chocolate

• 1/2 cup peanut butter (smooth or chunky)

• 2 tbsp sugar

• 1 tbsp vegan butter

Directions:

• Preheat oven to 400°F. Either line a baking sheet with parchment paper, or lightly grease the baking sheet.

• Roll out your puff pastry on a lightly floured surface (or just unroll it if it’s already flat).

• Melt the chocolate in a microwavable bowl. Microwave it in 20-second bursts, stirring in between, until it's melted and smooth.

• Spread the chocolate over one half of the pastry.

• Make the peanut butter spread. Combine peanut butter, sugar, and butter in a microwavable bowl. Microwave on high for 30 seconds until just warmed. Mix until combined and smooth. It will be thick but spreadable.

• Spread the peanut butter mixture over the other half of the pastry.

• Fold the chocolate side over the peanut butter side (or vice versa - whichever you prefer) and gently press down. If they don't match up evenly, try to stretch and press the dough until they do.

• Cut into strips (about 1 inch wide), then twist each strip gently 2 or 3 times.

• Place twists on your baking sheet, spacing them out.

• Bake for 6-8 minutes, or until golden, puffed, and lightly crisp.

• Cool slightly… then snack immediately.

• Optional: drizzle with melted chocolate or sprinkle with powdered sugar.

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Tips and Tricks:

• Store leftovers in an airtight container for up to 3 days, but let’s be real—there won’t be any.

• These taste amazing with a little sea salt or crushed peanuts on top.

• Can't find vegan puff pastry? You can also make this recipe with Pillsbury Crescent Roll dough - yes, it's accidentally vegan!