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I recently told you all about the baking day I had with our girls. One of the things we were busy baking was Fudge Puddles. Several people commented on them asking about the recipe.They are fun to make and easy. After mixing up the dough we roll it into walnut sized balls and place them in greased mini cupcake tins.
After they come out of the oven, then take a melon baller and push down the centers. Then fill them with chocolate goodness.
In the photo below Kayla was using the melon baller.
I think if you’re baking with tweens, this would be a great recipe with rolling to make the balls and hollowing them out for the chocolate.
If you have a stirrer in the family (someone who loves stirring-in our family that’s Kalissa) a helper could easily be kept busy with stirring to melt the chocolate.
So here’s the recipe I’ve used:
1/2 cup butter
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 1/4 cup flour
3/4 teaspoon baking soda
Mix together the first six ingredients. Then sift in the flour and baking soda. Mix well. Chill for one hour. Shape into 48- 1 inch balls. Place in greased mini muffin pans. Bake at 325 for 15 minutes. Remove from oven. Immediately press a melon baller into the center of each.
While the cookies are baking make the fudge filling.
1 cup of milk chocolate chips
1 cup of semi sweet chocolate chips
1 can of sweet condensed milk
1 teaspoon vanilla
Melt. Mix well. Put filling in each cookie. Top with nuts if desired.
The recipe suggests melting in a double broiler. I don’t. I don’t put nuts on either. Also, I didn’t have milk chocolate chips and used all semi sweet. I’m a dark chocolate lover so this made them better for me.
It’s really not a hard a recipe at all…it does look harder than it actually is. They are all already gone. The family loves them!