Fudge Puddles
Makes 4 dozen
From the kitchen of Brown
1/2 cup butter or margarine, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
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) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon 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 balls. Place in
lightly greased mini-muffin tin. Bake at 325 F degrees 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 move 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)
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