Fudge Puddles

Course : Fudge
Serves: 4 dozen
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Ingredients:

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 large egg
1/2 teaspoon vanilla extract
2 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
---FUDGE FILLING
1 cup milk chocolate chips -- (6 ounces)
1 cup semisweet chocolate chips -- (6 ounces)
14 ounces sweetened condensed milk
1 teaspoon vanilla extract chopped peanuts
 

Preparation / Directions:

In a mixing bowl, cream butter, peanut buffer 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, 1 in. each. Place in lightly greased mini-muffin tins . Bake at 325 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 bailer. Cool in pans for 5 minutes, then carefully remove 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.)

 

Nutritional Information:

4772 Calories (kcal); 136g Total Fat; (24% calories from fat); 84g Protein; 843g Carbohydrate; 328mg Cholesterol; 2661mg Sodium


3 Kitchen's say:
  (5 3/4 Stars!)
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