For a little variety you can add finely chopped walnuts or use mint chocolate chips, peanut butter chips or butterscotch. Experiment. I did and I had fun coming up with various combinations. All of them were very good!
- 2 sheets (17.25-ounce package) frozen puff pastry, thawed
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons granulated sugar
- 1 3/4 cups (11.5-ounce package) MILK CHOCOLATE CHIPS, divided
UNFOLD 1 puff pastry sheet on lightly floured surface. Roll out to make 14 x 10-inch rectangle. Combine cream cheese and sugar in small bowl until smooth. Spread half cream cheese mixture over puff pastry, leaving 1-inch border on one long side. Sprinkle with half morsels. Roll up starting at long side covered with cream cheese. Seal end by moistening with water. Repeat steps with remaining ingredients. Refrigerate for 1 hour.
PREHEAT oven to 375° F. Lightly grease baking sheets or line with parchment paper.
CUT rolls crosswise into 1-inch-thick slices. Place cut-side-down on prepared baking sheets.
BAKE for 20 to 25 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.