FUDGE PUDDLES

Damon and Lucy

FUDGE PUDDLES

From Lucy Reid

Preheat oven to 325 degrees.

Crust:                                                          

½ cup butter, softened                          

½ cup creamy peanut butter                 

½ cup white sugar                                 

½ cup brown sugar                                

1 egg                                                       

½ teaspoon vanilla extract                    

1 ¼ cups flour                                        

¾ teaspoon baking soda

½ teaspoon salt

Sift together flour, soda and salt.  Cream butter, peanut butter, white & brown sugar. 

Mix in egg and vanilla. Stir in flour mixture. 

Shape into 48 – 1 inch balls.  

Bake in mini muffin tins  at 325 degrees for 14-16 minutes.

Immediately, make wells in center.  Cool 5 minutes, then remove to wire racks. Make filling and fill each well. Top with a pecan half.

Filling:

1 cup milk chocolate chips
1 cup semi-sweet chips
1 14-oz. sweetened condensed milk
1 teaspoon vanilla
3/4 cup pecan halves (to top each muffin after baking)

Put chocolate chips in double boiler over simmering water. 
Stir in milk and vanilla; mix well.