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Fudge Puddles

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

1 cup (6 oz.) milk chocolate chips
1 cup (6 oz.) semisweet chocolate chips
1 can (14 oz) 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 1 inch
balls. Place in lightly greased mini-muffin tins. Bake at 325 for
14-16 minutes or until lightly browned. Remove from the 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
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.) Yield 4 dozen.

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3 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
awsom, November 17, 2004 - 08:36 PM
Reviewer: diane gates from vestal new york 13850
i am handycapped i havn't any use of my left hand and havn't for the past 9 years but decided tojump head first and made them for my familythey went over great i am not a great baker but they raved about them fudge puddles. i put a rock into the bottom of the double boiler so it wouln't walk on me put the water into it and did my thing they qwere so great they want me to make them again this year for Christmas thanks eagle

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