1 (17 1/2 oz.) frozen puff pastry sheets, thawed
25 milk chocolate covered chewy caramels

Heat oven to 425 degrees. Unfold thawed pastry. Arrange chocolate caramels in 5 rows of 5 each on one pastry sheet. Brush pastry lightly with water between chocolate. Top with second sheet of thawed pastry. Press gently around chocolate t o seal.

Cut pastry between chocolate into squares. Place on ungreased cookie sheet. Bake about 10 minutes or until puffy and golden brown. Cool, sprinkle with powdered sugar. Makes 25 cookies.