Fudge Puddles



4 dozen



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 cup 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


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.)

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2 Recipe Reviews


Susan reviewed Fudge Puddles on May 14, 2004

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!


luv2c00k reviewed Fudge Puddles on March 9, 2008

sounds interesting i am going to give it a try.