"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fudge Puddles Recipe

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This recipe for Fudge Puddles, by , is from The Comforts of Home A Linder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Luthe
Added: Tuesday, October 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter or margarine, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 c packed light brown sugar
1/2 tsp. vanilla
1 1/4 cups all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt

Fudge Filling:

1 cup (6 oz.) milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 oz) Eagle Brand condensed milk
1 tsp. vanilla
chopped peanuts for garnish

Directions:
Directions:
In a mixing bowl cream butter, peanut butter and sugars; add egg and vanilla. Sift together flour, baking soda and salt; add to creamed mixture. Mix well. Chill for 1 hour. Shape into 48 balls, 1 inch each. Place in lightly greased mini-muffin cups. 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 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.

Number Of Servings:
Number Of Servings:
48
Personal Notes:
Personal Notes:
Leftover filling can be stored in the refrigerator and served warm over ice cream.

 

 

 

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