Fudge Puddles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c butter or margarine, softened
1/2 c creamy peanut butter
1/2 c sugar
1/2 c packed light brown sugar
1 egg
1/2 tsp vanilla extract
1-1/4 c all purpose flour
3/4 tsp baking soda
1/2 tsp salt.
Fudge Filling:
1 c (6 oz.) milk chocolate chips
1 c (6 oz.) semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 tsp vanilla extract
chopped peanuts
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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 balls. Place in lightly greased mini-muffin tin. Bake at 325º 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 move to wire racks.
Fudge Filling:
Melt chocolate chips in 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. |
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Personal
Notes: |
Personal
Notes: Leftover filling can be stored in the refrigerator and served warm over ice cream.
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