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Fudge Puddles

Ingredients:

  • 1/2 cup butter softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Fudge filling

  • 1 cup (6 ounces) milk chocolate chips
  • 1 cup (6 ounces) semi-sweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla
  • Chopped peanuts

Directions:

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.

Preheat oven to 325 F. Shape dough into 48 balls, 1-inch each. Place in lightly greased mini muffin tins. 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. Cool in pans for 5 minutes, then carefully remove to wire racks.

For the 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 cooled shell with filling. Sprinkle with peanuts.

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