Fudge Puddles
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
Fudge Filling
1 cup milk chocolate chips - 6 ounces
1 cup semi-sweet chocolate chips - 6 ounces
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup chopped peanuts or pecan halves
-
Preheat oven to 325 degrees F (165 degrees C).
-
Sift together flour, baking soda and salt.
-
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. -
For filling, put chocolate chips in a double boiler over simmering water.
Stir in milk and vanilla, mix well. -
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 measuring
cup fill each shell with the chocolate mixture. Top with a pecan half or
chopped peanuts.