4 sheets frozen puff pastry
1 cup Nutella
120g white chocolate melts
60g chocolate melts
Preheat the oven to 175 degrees. Line a large baking sheet with parchment paper.
Cut out 16 rectangles shapes - 7cm by 10cm - from the puff pastry sheets.
Spread the Nutella evenly on 8 of the rectangles. Make sure to leave a 1/2 inch border all the way around. Top each one with the remaining puff pastry rectangles. Press the sides together with your fingers, and then use a fork to crimp the edges.
Gently place the tarts on the baking sheet. Use a knife and cut a few small slits in the top of each tart. Bake them for 20-22 minutes, or until they are a light golden brown. Let cool on the pan for a few minutes, then remove them and place on a wire rack until cooled.
Melt the chocolates in two separate bowls according to the package directions. Spread the white chocolate over the tops of the cooled tarts.
Spoon the melted chocolate into a ziplock bag and cut one tip off. Drizzle over the tops of the white chocolate. Top with sprinkles while the chocolate is still wet.
Let them set before storing in a sealed container.