Yield: 1 servings
|½ cup||Butter or margarine softened|
|½ cup||Creamy peanut butter|
|½ cup||Packed light brown sugar|
|½ teaspoon||Vanilla extract|
|2¾ cup||All-purpose flour|
|¾ teaspoon||Baking soda|
|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.