Fudge Puddles Ingredients 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 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. Place in lightly greased mini-muffin tin. Bake at 325 F degrees for 14-16 minutes or until lightly browned. Remove from oven and make wells in the center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes. Then carefully move 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 measuring cup or pastry bag, fill each with filling and sprinkle with peanuts. Back