Thaw the puff pastry sheet according to package instructions. Unfold the thawed sheet.  Use a pizza cutter or knife to cut the sheet into 6 rectangles.

Squeeze small amounts of food coloring into individual bowls (or use a paper plate.)

Paint food coloring directly onto the raised part of the foam stamp. Blot with paper towel if too wet.

Stamp 3 of the pastry rectangles using the painted foam stamps.

Place one candy bar on each of the plain pieces of pastry, leaving at least ¼" all around the edge of the bar.

Use a pastry brush to brush egg wash onto the exposed dough all around the candy bar.

Top each with a decorated piece of pastry.

Press the edges to seal.  Use a fork to press the edges of the pastry together and to give each pastry a nice fluted edge.

Refrigerate the pastries for at least 30 minutes. When you put the pastries in the refrigerator, heat the oven to 400 degrees Fahrenheit.

Bake the chilled pastries for 17-20 minutes, turning the pan 180 degrees halfway through the baking cycle, until the pastries turn a deep golden brown.

Serve and enjoy.