Fudge Puddles
Why I Love This Recipe
Ingredients You'll Need
1/2 cup butter or margarine
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp. vanilla extract
1 1/4 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
Fudge Filling
1 cup (6 0z) milk chocolate chips
1 cup (6 0z) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp. vanilla extract
chopped peanuts
Directions
In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla. Stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill for 1 hour. Shape into 48 balls 1-in. each. Place in lightly greased mini-muffin tins. Bake at 325º for 14-16 minutes or until lightly browned. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes, then carefully remove to wire racks. For filling, melt chocolate chips in a double boiler over simmering water. Stir in milk and vanilla; mix well. Using a small pitcher or pastry bag, fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and serve warm over ice cream)
