Fudge Puddles

If you enjoy peanut butter and chocolate, you will absolutely love these bite-size treats.  Thanks Diane for sharing this recipe with us!

Ingredients:

1/2 cup butter

1/2 cup sugar

1/2 cup packed light brown sugar

1/2 cup creamy peanut butter

1/2 teaspoon vanilla extract

3/4 teaspoon baking soda

1/2 teaspoon salt

Fudge Filling

1 cup (6 ounces) milk chocolate chips

1 cup (6 ounces) semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

Chopped peanuts

Directions:

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 balls, 1-inch each.

Place in lightly greased mini muffin tins.  Bake at 325 degrees 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 five minutes, then carefully remove to wire rack.

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.

Yield:  48 balls.