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Fudge Puddles Recipe

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This recipe for Fudge Puddles is from Despot/Faraci Family and Frinds Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
+++++++++++
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Directions:
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Sift together flour, baking soda and salt.
3. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
4. For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
5. Bake for 14 to 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 ziploc bag, fill in with fudge. Top with crushed nuts, pecan half, or nothing at all.

Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
These are simple to make and hard to screw up! I've messed up the ingredients many of times (because I'm usually doubling and tripling this recipe) and they still taste good and no one can tell. I have also baked and welled up the cookie shells and frozen them ahead of time, and then thawed and filled them for the holidays to save time.

 

 

 

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