| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Tasteofhome | 1 | servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine softened |
| 1/2 | c | Creamy peanut butter |
| 1/2 | c | Sugar |
| 1/2 | c | Packed light brown sugar |
| 1 | Egg | |
| 1/2 | ts | Vanilla extract |
| 2 3/4 | c | All-purpose flour |
| 3/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Milk chocolate chips; (6 ounces) |
| 1 | c | Semisweet chocolate chips; (6 ounces) |
| 1 | cn | Sweetened condensed milk; (14 ounces) |
| 1 | ts | Vanilla extract Chopped peanuts |
INSTRUCTIONS
FUDGE FILLING 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 baller. 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.) Yield: 4 dozen. Busted by Sara Horton 5/28/98 Recipe by: Taste of Home, Kimarie Maassen, Avoca, Iowa Converted by MM_Buster v2.0l.
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