Fudge Puddles

I made Fudge Puddles.  OMG.  My mother made these for me a few years ago and I fell in love with them.  Of course I did.  I always fall in love with anything made with peanut butter and chocolate.  And...I always fall in love with things I shouldn't eat.  ALWAYS.

They are basically a peanut butter cookie filled with fudge.  Kill me now.

Make your dough.  Cover with cling wrap. and refrigerate for an hour.

Roll them in 1 inch balls and place in a mini muffin tins.  Bake.  When they are warm, make little wells in them by pushing the end of a melon baller into them.  I have been told there is a fancy tool that does this...but my melon baller works just as well.
Melt your chocolate, condensed milk and vanilla on the stove in a double boiler.  It makes up a fudge sauce.
 Holy smokes. 
Then in a piping bag, fill in the little wells with fudge.  (you can use a spoon, too.)



They are so yummy!

Okay...I am losing my concentration.  I am watching Paula's Home Cooking on my DVR and she is making cinnamon rolls.  WOW. 
So...here is the recipe...before my ADD kicks in.

Fudge Puddles

½ cup butter or margarine, softened

½ cup creamy peanut butter

½ cup sugar

½ c brown sugar

1 egg

½ t vanilla (I increased to 1 ½ t)

1 ¼ cups all-purpose flour

¾ t baking soda

½ t salt

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 balls—1 inch each.  Place in a lightly greased mini-muffin tin.  Bake for 14-16 minutes or until lightly browned.  Remove from oven and immediately make “wells” in the center of each by lightly pressing with a melon baller.  Cool in pans for 5 minutes; carefully remove to wire rack.

Fudge filling:

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

1 (14 oz) can sweetened condensed milk

1 t vanilla

Chopped peanuts (optional)

Melt chocolate chips in double boiler over simmering water.  Stir in milk and vanilla; mix well.  Using a small pitcher or pastry bag, fill each “well” with filling. Sprinkle with peanuts.  (Leftover filling can be stored in the fridge and served over warm ice cream!)

(Recipe courtesy of Marie Kralik)