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| Fudge Puddles |
"Fudge stuffed deliciousness!"
Ingredients :
- half of cup butter, softened
- half cup creamy peanut butter
- half of cup white sugar
- half cup packed brown sugar
- 1 egg
- half of teaspoon vanilla extract
- 1 1/4 cups all-motive flour
- three/four teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup semi-candy chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- three/4 cup pecan halves
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 325 levels F (165 stages C).
- Sift together flour, baking soda and salt.
- Cream butter, peanut butter and white and brown sugars. Mix in egg and half teaspoon vanilla. Stir the flour aggregate into creamed aggregate. Shape the dough into 48 balls, 1 inch every. Place each ball in one compartment of a mini muffin tin.
- For filling, placed chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix properly.
- Bake for 14 to sixteen mins or till lightly browned. Remove from oven and immediately make wells inside the center of each using a melon baller. Cool in pan for 5 mins. Then cautiously dispose of to wire racks. Using a measuring cup fill every shell with the chocolate aggregate. Top with a pecan half of.
Notes :
- Reynolds® Aluminum foil may be used to maintain food wet, cook dinner it lightly, and make easy-up less difficult.
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