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Fudge Puddles Recipe

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This recipe for Fudge Puddles, by , is from Eating with the Wolf Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Wolf Cottrell
Added: Saturday, February 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup softened butter or margarine, 1/2 cup creamy peanut butter, 1/2 cup sugar, 1/2 cup of packed light brown sugar, 1 egg, 1/2 tsp vanilla extract, 1 1/4 cups all purpose flour, 3/4 tsp baking soda, 1/2 tsp of salt, 1 cup (6 oz) milk chocolate chips, 1 cup (6 oz) semisweet chocolate chips, 1 can (14 oz) sweetened condensed milk, 1 tsp vanilla extract and chopped peanuts

Directions:
Directions:
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. Shape into 48 1 inch balls. Place in lightly greased mini muffin tins. Bake at 325 for 14-16 minutes or until lightly browned. Remove from the 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.

 

 

 

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