Chocolate Toffee Puff Pastry Swirls with Chocolate Caramel Sauce
Preheat the oven to 400 F. Unfold the puff pastry on a lightly floured surface and roll out slightly so that it measures 12x12 inches. Sprinkle evenly with 1/3 cup chocolate chunks and the Heath Bar bits, all the way to the edge of three sides, but stopping one inch from the edge closest to you. Brush that edge lightly with water. Roll the pastry toward you, and press the watered edge lightly against the dough to seal it.
Dip a sharp knife in flour, and slice the pastry roll into 12 1-inch slices, dipping the knife in flour between each slice. Place the pastry swirls on a greased baking sheet. Lightly beat the egg with 1 teaspoon of water in a small bowl, then lightly brush the tops and sides of each pastry swirl with the egg wash. Bake for 15 minutes, or until puffed and golden brown.
While the pastry is baking, warm the caramel in the microwave. Pour the mini chocolate chips (I used mini since they melt quicker being smaller) into a bowl, then pour the hot caramel over the chocolate chips. Stir until chocolate is completely melted. Add the vanilla and 1 1/2 tablespoons warm water and stir until smooth.Sprinkle the pastry swirls with powdered sugar, and serve with the chocolate caramel sauce on the side for dipping.
Original Blog Post: Chocolate Toffee Puff Pastry Swirls with Chocolate Caramel Sauce