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Fudge Puddles

Make Fudge Puddles at home with Butter Or Margarine Softened, Creamy Peanut Butter, Sugar, Light Brown Sugar, and Vanilla Extract. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 1/4 cup
• 3/4 tsp
• 1/2 tsp
• 1 cup
• 1 cup
• 1 can
• 1 tsp

Method (preview)

1. 1

   In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla.

2. 2

   Stir together flour, baking soda and salt; add to creamed mixture.

3. 3

   Mix well.

4. 4

   Chill for 1 hour.

5. 5

   Shape into 48 1 inch balls.

6. 6

   Place in lightly greased mini-muffin tins.

7. 7

   Bake at 325 for 14-16 minutes or until lightly browned.

8. 8

   Remove from the oven and immediately make "wells" in the center of each by lightly pressing with a melon baller.

9. 9

   Cool in pans for 5 minutes, then carefully remove to wire racks.

10. 10

    For filling, melt chocolate chips in a double boiler over simmering water.

11. 11

    Stir in milk and vanilla; mix well.

12. 12

    Using a small pitcher or pastry bag, fill each shell with filling.

13. 13

    Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream.) Yield 4 dozen.