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
FUDGE FILLING
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
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
Yields
1 servings