Fudge Puddles

1 servings

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Fudge Puddles Ingredients

1/2 c Butter or margarine softened	3/4 ts Baking soda
1/2 c Creamy peanut butter	1/2 ts Salt
1/2 c Sugar	FUDGE FILLING
1/2 c Packed light brown sugar	1 c Milk chocolate chips; (6
1 Egg	1 c Semisweet chocolate chips;
1/2 ts Vanilla extract	1 cn Sweetened condensed milk;
2 3/4 c All-purpose flour	1 ts Vanilla extract Chopped

Instructions for Fudge Puddles

In a mixing bowl, cream butter, peanut buffer 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, 1 in. each. Place in lightly greased mini-muffin tins. Bake at 325 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. 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. Busted by Sara Horton 5/28/98 Recipe by: Taste of Home, Kimarie Maassen, Avoca, Iowa Converted by MM_Buster v2.0l.

Main Ingredient: ChocolateCuisine: Uncategorized