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Fudge Puddles Recipe

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

Karen Prevost


1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1/2 tsp. vanilla extract
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. milk chocolate chips
1 c. semisweet chocolate chips
1 can sweetened condensed milk
1 tsp. vanilla

In large bowl mix butter, peanut butter, sugar and brown sugar. Add egg and vanilla. Mix and add flour, baking soda and salt. Refrigerate dough. Shape into 48 one-inch balls. Place in greased mini-muffin tins. Bake at 325 F for 14-16 minutes. Immediately make wells in center of each with melon baller. Melt in pan, both types of chocolate chips. Stir in condensed milk and vanilla. Fill cookie center using pastry bag. Makes 4 dozen.




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