Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter or margarine softened

  2. 1/2 cup creamy peanut butter

  3. 1/2 cup sugar

  4. 1/2 cup packed light brown sugar

  5. 1 egg

  6. 1/2 teaspoon vanilla extract

  7. 2 3/4 cups all-purpose flour

  8. 3/4 teaspoon baking soda

  9. 1/2 teaspoon salt **FUDGE FILLING**

  10. 1 cup milk chocolate chips -- (6 ounces)

  11. 1 cup semisweet chocolate chips -- (6 ounces)

  12. 1 can sweetened condensed milk -- (14 ounces)

  13. 1 teaspoon vanilla extract chopped peanuts

Instructions Jump to Ingredients ↑

  1. Preparation : In a mixing bowl, cream butter, peanut buffer 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 in. each. Place in lightly greased mini-muffin tins . Bake at 325 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 bailer. Cool in pans for 5 minutes, then carefully remove 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 pitcher or pastry bag, fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream.)

Comments

882,796
Send feedback