Fudge Puddles
Fudge Puddles : Super simple peanut butter cookie shells filled with a decadent chocolate truffle filling.
| Servings | Prep Time |
| 24people | 15minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 1/2cup buttersoftened
- 1/2cup creamy peanut butter
- 1/2cup white sugar
- 1/2cup packed brown sugar
- 1 egg
- 1/2teaspoon vanilla extract
- 1 1/4cups all purpose flour
- 3/4teaspoon baking soda
- 1/2teaspoon Salt
- 1cup milk chocolate chips
- 1cup semi-sweet chocolate chips
- 1 can sweetened condensed milk14 ounce
- 1teaspoon vanilla extract
- 3/4cup pecan halves
Instructions
- 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.
Recipe Notes
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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