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Ingredients
- Fudge Filling:
- 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 tsp. Vanilla
- 1 1/4 cups All Purpose Flour
- 3/4 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 cup (6 0z.) Milk Chocolate Chips
- 1 cup (6 oz.) Semisweet Chocolate Chips
- 1 can (14 oz.) Sweetened Condensed Milk
- 1 tsp. Vanilla
- Chopped Peanuts
Details
Servings 4
Preparation
Step 1
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, 1 inch each. Place in lightly greased mini-muffin cups. Bake at 325 degrees for 14-16 minutes or until lightly browned. Remove from oven and immediately make "wells" in the center of each by lightly pressing with with a melon baller. Cool in pans for 5 minutes, the 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.
Yield: 4 dozen
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