fudge puddles

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 3/4 cup pecan halves

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• sift together flour, baking soda and salt.
• cream butter, peanut butter and white and brown sugars. mix in egg and 1/2 teaspoon vanilla. stir the flour mixture into creamed mixture. shape the dough into 48 balls, 1 inch each. place each ball in one compartment of a mini muffin tin.
• for filling, put chocolate chips in a double boiler over simmering water. stir in milk and vanilla, mix well.
• bake for 14 to 16 minutes or until lightly browned. remove from oven and immediately make wells in the center of each using a melon baller. cool in pan for 5 minutes. then carefully remove to wire racks. using a measuring cup fill each shell with the chocolate mixture. top with a pecan half.