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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fudge Puddles Recipe

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This recipe for Fudge Puddles is from The Gotta be Yummy and Easy Cookbook Project, 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 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed light brown sugar
1 egg
1/2 t. vanilla extract
1 1/4 c. flour
3/4 t. baking soda
1/2 t. 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 t. vanilla extract

Chopped peanuts for garnish (optional)
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 at least 1 hour, or cover bowl and refrigerate overnight. Shape into 48 balls, 1 inch each. Place in lightly greased mini-muffin tins. 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 type spoon. Cool in pans for 5 minutes. then carefully remove to wire racks.

For filling, melt chocolate chips in a microwave safe bowl - on low to medium heat, stirring often. DO NOT let it get too hot and "seize" (gets lumpy and grainy). Stir in milk and vanilla; mix well. Using a small pitcher or a plastic bag with the tip cut out, fill each shell with filling. Sprinkle with peanuts.

Leftover filling can be stored in the refrigerator and served warm over ice cream,
Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
I always double this recipe. Great for cookie exchanges, cookie gifts at Christmas, etc.

 

 

 

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