Thursday, December 10, 2009

Fudge Puddles


 This recipe brought to you by the request of chocolate-peanut-butter craving friends!

1/2 c butter
1/2 c creamy peanut butter
1/2 c sugar
1/2 c light brown sugar
1 egg
1/2 t vanilla
1 1/4 c flour
3/4 t baking soda
1/2 t salt

In a mixing bowl, cream butter, peanut butter and sugars. Add egg and vanilla. Stir together flour, baking soda and salt and add to creamed mixture. Mix well.
Chill for one hour. Shape into 48 balls, one inch each. Place in lightly greased mini muffin tins and bake at
325 F for 14-16 minutes or until lightly browned. Remove from oven & immediately make wells in center with melon baller or tart shaper (Pampered Chef shaper pictured above). Cool in pans for 5 minutes then cool on racks.

For fudge filling:
1 c milk chocolate chips
1 c semi-sweet chocolate chips
1 can sweetened condensed milk
1 t vanilla
chopped nuts

Melt chocolate and stir in milk and vanilla. Mix well. Fill each shell with fudge and sprinkle with peanuts.
Yield 4 dozen.

1 comment:

sara said...

Chopped nuts??? When have we ever put chopped nuts on these? And you should note that it makes way more filling than needed...but it's good over ice cream or whatever too.

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