Mud Puddles

Yield: 4 dozen

Ingredients

Dough

• 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 ounces) milk chocolate chips
• 1 cup (6 ounces) semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• Pecan halves

Instructions

1. Dough: In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla extract.
2. Sift together flour, baking soda and salt; add to cream mixture. Mix well.
3. Shape into 48 (1 inch) balls. Place in mini muffin tins.
4. Bake at 325 degrees F for 14 to 16 minutes or until lightly brown.
5. Remove from oven and immediately make wells in the center of each using a melon baller.
6. Cool in pan for 5 minutes.
7. Carefully remove to wire racks.
8. Fudge Filling: Put chocolate chips in a double boiler over simmering water. Stir in sweetened condensed milk and vanilla extract, mixing well.
9. Using a measuring cup, fill each shell with some of the chocolate mixture. Top with a pecan half.