Unfold the thawed puff pastry sheets on a lightly floured surface. Using a round cookie cutter, cut out 18 circles of dough.
In a small bowl, mix together the water and egg. Use a small pastry brush to brush the bottom of each puff pastry circle.
Place a Reese's Peanut Butter Cup in the center of each of the puff pastry circles.
Place the remaining 9 dough circles on top of the peanut butter cups and use a fork to pinch together both pastry circles.
Brush the tops of the pastries with the remaining egg wash.
Place the tray in the refrigerator for 30 minutes to rechill the dough.
Bake pastries for 13 minutes or until the tops are golden brown.
Remove from the oven and allow the puff pastry circles to cool.
Drizzle the chocolate sauce on top of the pastry and then add the chocolate sprinkles.
Garnish with chopped peanut butter cups.
Notes
This dessert is best served while they're fresh.
However, you can easily prepare this recipe a few hours before you plan to serve them. Wrap the tray in plastic wrap and place in the refrigerator until 30 to 60 minutes before you want to serve them.