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1. Defrost one Pepperidge Farm Puff Pastry Sheet. Once defrosted, unfold and roll out on a lightly floured surface until about 1/10 of an inch thick. Using a pizza cutter, cut into four equal strips. Then cut the four strips in half lengthwise so you are left with 8 rectangles. (TIP: Use graham crackers to measure the size before cutting. Leave 1/2 inch around each cookie.)
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2. Place a graham cracker square on one side of each rectangle. Melt butter in the microwave in a small bowl or cup. In a separate teacup, place sugar and cinnamon.
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3. Break the chocolate bar into 8 equal pieces. Place a piece on top of each graham cracker.
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4. Six marshmallows at a time, place into melted butter then into the sugar/cinnamon mixture. Once fully coated, place 6 marshmallows on top of the chocolate and graham cracker. Repeat with the all of the marshmallows.
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5. Drizzle some of the remaining butter over the marshmallows and on the top half of the puff pastry. Sprinkle top half with some cinnamon sugar.
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To close: paint a little of the leftover butter on the edge and lift the side without the chocolate/marshmallow mixture on it over, stretching as necessary.
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To seal: use a fork and press around the edges.
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Mix egg with 1 tablespoon of water. Brush on top to give a golden brown finish. Sprinkle with coarse sanding sugar.
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Place on a greased cookie sheet and cook for 18-20 minutes at 350 degrees.
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Dust with powdered sugar before serving. Best served when warm.
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To warm: heat in a 250-degree oven for 10-15 minutes.
