Fudge Puddles

1/2 cup butter or margarine, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar, packed
1 egg
1/2 tsp. vanilla extract
2-3/4 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt

Fudge Filling:
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
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. Shape into 48 1-inch balls. Place in lightly greased mini-muffin tins. Bake at 325°F 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.

Fudge 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.)

User Reviews:

sounds interesting i am going to give it a try.

Submitted by luv2c00k on December 03, 2007

These are wonderful! I made them for a party and I almost didn't have enough because my family kept sneaking them beforehand. My neice pronounced them addictive!

Submitted by Susan on December 05, 2003

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