The Fudge Puddles Recipe so easy to make and so, so yummy. I used a crunchy peanut butter for a more pronounced peanut taste. To prepare the chocolate filing, use a glass measuring cup and melt the ingredients in the microwave. Using the measuring cup, allows you to "reheat" the chocolate as necessary for an easy "pour". These disappeared as quickly as I filled the "cups" with my family clamoring for more
Serve: 24
Ingredients:
1 egg
1 cup milk chocolate chips
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
3/4 cup pecan halves
3/4 teaspoon baking soda
Method:
Preheat oven to 325 degrees F (165 degrees C).
Sift together flour, baking soda and salt.
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.
For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
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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