Fudge Puddles
Makes 4 dozen • From the kitchen of Brown
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 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Fudge Filling:
1 cup (6 ounces) semisweet chocolate chips
1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla extract
chopped peanuts
1 cup (6 ounces) milk chocolate chips
Directions
When ready to bake, preheat oven to 325 degrees.
Lightly grease mini muffin tins.
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 prepared muffin tin.
Bake 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 or the back of a spoon.
Cool in pans for 5 minutes.
Then carefully move 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)
