Fudge Puddles
Source of Recipe
from the Brown kitchen
Recipe Link: http://www.northpole.com/Kitchen/Cookbook/rec0243.html
Fudge Puddles
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Fudge Filling:
1 cup (6 ounces) milk chocolate chips
1 cup (6 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
chopped peanuts
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.
Roll into 48 balls.
Place in lightly greased mini-muffin tin.
Bake at 325 degrees F. for 14-16 minutes or until lightly
browned. Remove from oven.
Immediately make wells in the center of each by lightly pressing
with a melon baller.
Cool in pans for 5 minutes.
Then carefully move 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.
Makes 4 dozen.
(Leftover filling can be stored in the refrigerator
and served warm over ice cream)
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