July 4, 2010

Peanut Butter Fudge Puddles

Happy Fourth of July! July 4th is also my granddaddy's 81st birthday and we always have a huge picnic to celebrate both occasions. Other than hot dogs and hot dog buns, I was bringing a dessert. I recently came across a recipe that I have been dying to try on Sunday Baker and I made just a couple of minor changes from the original recipe. All I can say is wow. I would gladly gain 5 pounds over these. They are very rich -- rich enough to even satisfy my sweet tooth!


Ingredients:

Cookie dough

  • 1/2 c butter, softened
  • 1/2 c creamy peanut butter
  • 1/2 c white sugar
  • 1/2 c brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract (I always add in a tad more)
  • 1 1/4 c all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
Filling

  • 1 c semi-sweet chocolate chips
  • 1 c butterscotch chips
  • 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • Chopped nuts (optional)
Directions:

  • Make the cookie dough. In a large bowl, combine butter, peanut butter, white sugar and brown sugar. Beat in egg and vanilla.
  • In a separate bowl, mix flour, baking soda and salt.
  • Gradually add the dry mixture to the wet mixture.
  • Chill in the fridge for at least an hour.
  • Preheat oven to 325 degrees.
  • Remove from fridge and form into 1 1/2-inch balls.
  • Grease a muffin pan and add one ball to each muffin cup.

  • Bake for 15 minutes, or until lightly browned.
  • Remove from oven and make an indentation in the center of each ball, big enough to fill middles with fudge filling. Allow to cool in the pan for 5 minutes and then move to cooling rack.

  • Make the filling. In a microwave-safe bowl, combine all of the filling ingredients except the chopped nuts. Microwave in 30-second increments, stirring in between until smooth.

  • Immediately start filling cookie cups with the filling. You will need to stir the mixture every now and again to prevent from hardening.
  • Sprinkle with chopped nuts. Allow to set an hour or so before serving.
  • Enjoy!




This recipe is linked to Sweets for a Saturday

11 comments:

  1. This recipe and your pictures look so good! I wish I could reach into the screen and get one.

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  2. Thank you for the lovely comment and following!
    I will follow you right back! Compliments for all your delicious food and desserts. You are so young and talented! XO

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  3. They look delicious and I know how good they are. I haven't made them in a long time and after seeing how wonderful they look it's time again to make them.

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  4. i have a similar recipe but haven;t gotten around to making it, this is inspiration to do it. happy 4th!

    anne
    www.anniebakes.net

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  5. that looks so yummy!!

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  6. I've never seen anything like this before and will just have to try it one day. Peanut butter and chocolate combos cannot be ignored! I'm going to have to tweet this for all the PB lovers out there.

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  7. Let me know how you like them when you try them, Paula! Everyone always asks for the recipe. They are so good! Take care! :)

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  8. This looks and sounds so good , very yummy!!!

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  9. Do you know how to make this recipe without peanuts? These look absolutely delicious but unfortunately I'm allergic to peanuts

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  10. Theriault: Soy nut butter would be a good substitute for the peanut butter. OR using graham cracker might be a good option. Try mixing 1 c graham cracker crumbs with 1/4 c confectioners' sugar and 6 tbsp melted butter in a bowl. Drop the mixture by tablespoons in a mini muffin pan and press with the back of the measuring spoon to shape into cups. This will yield 24. Bake at 350 for about 4 to 5 minutes, until they are bubbling. Allow them to cool for about 5 minutes and then proceed with the filling directions. I hope that helps. Thanks for stopping by!

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  11. wow - yummy - so liking it... and i just like the name too, puddles - we need more puddles in our lives dont'we? i do!

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