Inicio » Recetas » Fudge Puddles

Receta Fudge Puddles

Name: Fudge Puddles
Ingredients: 1/2 c. Butter or possibly margarine softened; 1/2 c. Creamy peanut butter; 1/2 c. Sugar; 1/2 c. Packed light brown sugar; 1 x Egg; 1/2 tsp Vanilla extract; 2 3/4 c. All-purpose flour; 3/4 tsp Baking soda; 1/2 tsp Salt; 1 c. Lowfat milk chocolate chips, (6 ounces); 1 c. Semisweet chocolate chips, (6 ounces); 1 can Sweetened condensed lowfat milk, (14 ounces); 1 tsp Vanilla extract Minced peanuts

de Global Cookbook

Add a photo

click to rate

0 votos | 863 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1/2 c. Butter or possibly margarine softened
1/2 c. Creamy peanut butter
1/2 c. Sugar
1/2 c. Packed light brown sugar
1 x Egg
1/2 tsp Vanilla extract
2 3/4 c. All-purpose flour
3/4 tsp Baking soda
1/2 tsp Salt
1 c. Lowfat milk chocolate chips, (6 ounces)
1 c. Semisweet chocolate chips, (6 ounces)
1 can Sweetened condensed lowfat milk, (14 ounces)
1 tsp Vanilla extract Minced peanuts

Direcciones

In a mixing bowl, cream butter, peanut buffer and sugars; add in egg and vanilla. Stir together flour, baking soda and salt; add in to creamed mix.
Mix well. Refrigeratefor 1 hour. Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin tins. Bake at 325 for 14-16 min or possibly till lightly browned. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller. Cold in pans for 5 min, then carefully remove to wire racks. For filling, heat chocolate chips in a double boiler over simmering water. Stir in lowfat milk and vanilla; mix well. Using a small pitcher or possibly pastry bag, fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served hot over ice cream.)
Yield: 4 dozen.