Fudge Puddles Recipe

Ingredients
<br>- ½ cup butter, softened
<br>- ½ cup creamy peanut butter
<br>- ½ cup white sugar
<br>- ½ cup packed brown sugar
<br>- 1  egg
<br>- ½ teaspoon vanilla extract
<br>- 1 ¼ cups all-purpose flour
<br>- ¾ teaspoon baking soda
<br>- ½ teaspoon salt
<br>- 1 cup milk chocolate chips
<br>- 1 cup semi-sweet chocolate chips
<br>- 1 (14 ounce) can sweetened condensed milk
<br>- 1 teaspoon vanilla extract
<br>- ¾ cup pecan halves
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C).
<br>step 2: Sift together flour, baking soda and salt.
<br>step 3: Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
<br>step 4: For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
<br>step 5: Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
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Ingredients
- ½ cup butter, softened
- ½ cup creamy peanut butter
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¾ cup pecan halves

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C).
step 2: Sift together flour, baking soda and salt.
step 3: Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
step 4: For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
step 5: Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

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