Mud Puddles

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light 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

Fudge Filling:
1 cup (6 ounce) milk chocolate chips
1 cup (6 ounce) semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Pecan halves

In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla extract.

Sift together flour, baking soda and salt; add to cream mixture. Mix well. Shape into 48 (1-inch) balls. Place in mini muffin tins. Bake at 325 degrees F for 14 to 16 minutes or until lightly brown. 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.

For filling, put chocolate chips in a double boiler over simmering water. Stir in sweetened condensed milk and vanilla extract, mixing well. Using a measuring cup, fill each shell with some of the chocolate mixture. Top with a pecan half.

Makes 4 dozen.