Fudge Puddles
Ingredients
- 1/2 cup butter or margarine, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (6 oz.) milk chocolate chips
- 1 cup (6 oz.) semisweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- chopped peanuts
Instructions
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 1 inch balls. Place in lightly greased mini-muffin tins. Bake at 325 for 14-16 minutes or until lightly browned. Remove from the 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 remove to wire racks. For filling, melt chocolate chips in a 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. (Leftover filling can be stored in the refrigerator and served warm over ice cream.) Yield 4 dozen.
