sheet puff pastry
dulce de leche ice cream topping
regular size heath candy bars
white chocholate (for drizzle)
1Preheat oven to 400 deg. F. Remove one puff pastry sheet from freezer, and allow to thaw at room temp. for 30 to 40 minutes.
2Roll piece of puff pastry out to a 14"x10" rectangle. Using a 3-1/2" heart shaped cookie cutter (or any shape you would like), cut out 12 hearts from sheet of pastry (*or as many as you can with the shape you are using)
3Place puff pastry hearts on a baking sheet(s). Brush Dulce de Leche sauce evenly over each heart.
Crush heath bars and sprinkle hearts with crushed candy bits.
4Bake at 400 deg. F. for 10 minutes until puffed. Remove from oven and allow to cool to room temp.
5If desired, place chocolate in a microwave safe cup or bowl, and microwave for about 1-1/2 minutes (stirring every 30 seconds) until melted and smooth.
Drizzle chocolate over each heart cookie.