Fudge Puddles

Name: Fudge Puddles
Ingredients: 1/2 cup butter; margarine, softened; 1/2 cup creamy peanut butter; 1/2 cup sugar; 1/2 cup light brown sugar, packed; 1 egg; 1/2 tsp. vanilla extract; 2-3/4 cup all-purpose flour; 3/4 tsp. baking soda; 1/2 tsp. salt; 1 cup milk chocolate chips; 1 cup semisweet chocolate chips; 1 can (14 oz.) sweetened condensed milk; 1 tsp. vanilla extract; Chopped peanuts

15 ingredients

14 steps

Ingredients

1/2 cup butter
margarine, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar, packed
1 egg
1/2 tsp. vanilla extract
2-3/4 cup all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
Chopped peanuts

Directions

1

In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla.
2

Stir together flour, baking soda and salt; add to creamed mixture.
3

Mix well.
4

Chill for 1 hour.
5

Shape into 48 1-inch balls.
6

Place in lightly greased mini-muffin tins.
7

Bake at 325F for 14-16 minutes or until lightly browned.
8

Remove from oven and immediately make wells in the center of each by lightly pressing with a melon baller.
9

Cool in pans for 5 minutes, then carefully remove to wire racks.
10

Fudge Filling: Melt chocolate chips in a double boiler over simmering water.
11

Stir in milk and vanilla; mix well.
12

Using a small pitcher or pastry bag, fill each shell with filling.
13

Sprinkle with peanuts.
14

(Leftover filling can be stored in the refrigerator and served warm over ice cream.)