• Preheat the oven to 400°F. Line a baking sheet with parchment paper or spray with nonstick spray.
• Lay the Puff Pastry on a cutting board. Working with one sheet of Puff Pastry at a time, cut on the three folds, creating 3 rectangles (about 3" x 10" each). Cut each 3 x 10 rectangle in half. You'll have 6 pieces to work with for each sheet of Puff Pastry.

ASSEMBLE THE TURNOVERS:

• Lay a graham cracker on 1/2 of each square, top with chocolate that has been cut down to match the length of the graham cracker. Scoop a scant 1 tablespoon peanut butter on top of each chocolate bar.
• Working with one turnover at a time, wet the edges of the Puff Pastry and fold (over) in half to meet opposite edges. Gently push the edges together to stick; use a fork to seal the edges together and create a ridged pattern. Repeat with each turnover until all are sealed up. Gently move the sealed turnovers to a baking sheet with a small spatula. (At this point, the turnovers may be refrigerated for up to an hour before baking- cover the baking sheet with plastic wrap- when ready to bake, remove from the refrigerator and continue with the instructions).

READY TO BAKE:

• Brush the turnovers lightly with egg wash, then use a sharp knife to cut two small slits into the top of each turnover.
• Bake for 15 minutes, or until the turnovers are puffed and golden. Remove from the oven. Let cool for 5 minutes. Scoop the marshmallow creme into a zip baggie (don't zip). Microwave for 8 seconds to soften. Zip the bag and snip a small piece off of the corner of the bag. Drizzle marshmallow onto the top of each turnover. Serve immediately.