1 sheet puff pastry, thawed according to package instructions
1 large chocolate bar, such as Ghirardelli baking bar
1/2 cup marshmallow fluff
1 egg, beaten
Preheat oven to 400 degrees F.
Unwrap the puff pastry. Roll out the pastry in a lightly floured surface.You want it slightly thinner than its normal thickness, by about 1/3rd.
Slice into 6 rectangles. Take 1 rectangle and spread 1 tablespoon of fluff in the center, make sure to leave about 1/4 of an inch on each side. Place two small chocolate squares over the fluff. Top with another pastry. Do not push down. With a fork press together the edges. Cut 2 small slits on the top. Brush the top with the beaten egg. Bake for 20 minutes or until golden brown. *If you are going to eat right away then top with icing, crushed graham crackers and melted chocolate. If you are going to freeze. Do not add the icing. Freeze after it has completely cooled. Place in a toaster until it has heated. Add your toppings after it has been reheated. If you do not have a toaster, you can reheat in the oven at 400 degrees for 4-5 minutes.