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Fudge Puddles Recipe

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

Contributor:  
Contributor:  
Linda Larsen
Added: Wednesday, March 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C butter, softened
1/2 c. creamy peanut butter
1/2 C white sugar
1/2 C packed brown sugar
1 egg
1/2 t. vanilla extract
1 1/4 C. flour
3/4 tsp. baking soda
1/2 Tsp. salt

Directions:
Directions:
Preheat oven to 325 degrees. Sift together flour, baking soda & salt. Cream butter, peanut butter and white & brown sugars. Mix in egg and 1/2 tsp. vanilla. Stir in flour mixture into creamed mixture. Shape dough into 48 balls, 1 inch each. Place each ball in one compartment of a minimuffin tin. For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well. Bake for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half. You can also melt white chocolate and drizzle over the completed cookie cups for a finishing touch.

 

 

 

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