Fudge Puddles Recipe

click to rate
0 votes | 863 views
Servings: 1

Ingredients

Directions

  1. In a mixing bowl, cream butter, peanut buffer and sugars; add in egg and vanilla. Stir together flour, baking soda and salt; add in to creamed mix.
  2. Mix well. Refrigeratefor 1 hour. Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin tins. Bake at 325 for 14-16 min or possibly till lightly browned. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller. Cold in pans for 5 min, then carefully remove to wire racks. For filling, heat chocolate chips in a double boiler over simmering water. Stir in lowfat milk and vanilla; mix well. Using a small pitcher or possibly pastry bag, fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served hot over ice cream.)
  3. Yield: 4 dozen.

Toolbox

Add the recipe to which day?
« Today - Jun 06 »
Today - Jun 06
June 7 - 13
June 14 - 20
June 21 - 27
Please select a day
or Cancel
Loading... Adding to Planner

Languages

How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment