Fudge puddles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine softened |
| ½ | cup | Creamy peanut butter |
| ½ | cup | Sugar |
| ½ | cup | Packed light brown sugar |
| 1 | Egg | |
| ½ | teaspoon | Vanilla extract |
| 2¾ | cup | All-purpose flour |
| ¾ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Milk chocolate chips; (6 ounces) |
| 1 | cup | Semisweet chocolate chips; (6 ounces) |
| 1 | can | Sweetened condensed milk; (14 ounces) |
| 1 | teaspoon | Vanilla extract Chopped peanuts |
Directions
FUDGE FILLING
In a mixing bowl, cream butter, peanut buffer 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 325 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 served warm over ice cream.) Yield: 4 dozen.
Busted by Sara Horton 5/28/98
Recipe by: Taste of Home, Kimarie Maassen, Avoca, Iowa Converted by MM_Buster v2.0l.