Peanut Butter Fudge Puddles


Recipe: Peanut Butter Fudge Puddles


For the shells:

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup white sugar plus some for sprinkling
  • 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

For the chocolate (fudge version is in parenthesis)

  • 1 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips (1 cup semi-sweet chocolate chips)
  • 1/2 cup peanut butter chips (Omit)
  • 1/3 cup peanut butter (Omit)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325 degrees F.
  2. Sift flour, baking soda and salt in bowl.
  3. Cream butter, peanut butter and white and brown sugars in separate bowl. Mix egg and vanilla in, then stir in flour mixture. Shape the dough into 48 1 inch balls. Sprinkle balls with white sugar. Place balls in mini muffin tin compartments.
  4. Bake for 12-14 minutes or until lightly browned.. Remove from oven and immediately make wells in the center of each by pushing down in the center using the underside of a teaspoon measure. Cool in pan for 5 minutes. Then remove to wire racks. If shells stick, push lightly around sides with knife then remove.
  5. Once all shells are baked, put chocolate chips, peanut chips, and peanut butter in a double boiler over simmering water. Stir in milk and vanilla, mix continuously.
  6. Use a decorating bag or measuring cup to fill each shell.

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