Fudge puddles

Yield: 1 servings

Measure 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


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.

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