Saturday, May 9, 2009

These Should Come With A Warning Label


Last night we hosted a dinner gathering last night so along with my Heart of the Garden Herb Bread, we served Spinach, white bean and turkey sausage soup with a side dish of garden herb & tomato pasta. For desert I made Tina's Fudge Puddles. Let me tell you, these sweet treats definitley should come with a warning label. There is no way you can eat just one of them! You have to try them for yourself.

*I changed my filling mixture up just a tad from the original recipe. Tina's recipe called for chocolate chips and butterscotch chips. However, I used chocolate and peanut butter chips since we are not big fans of butterscotch.

Tina's Fudge Puddles

Cookie Crust:
1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 /2 t. vanilla extract
1 - egg
1-1/4 c. all-purpose flour
3/4 t. baking soda
1/2 t. salt


Preheat oven to 325* Grease a mini muffin pan and set aside.

In a large mixing bowl, combine butter, peanut butter, and both sugars until blended well. Beat in egg and vanilla & cream well.

In a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mixture to the creamed mixture.

Cover dough and chill in the icebox for at least an hour.

Remove chilled dough & form into 1" balls and place into each muffin cup.

Place in oven and bake for about 15 minutes or until very lightly browned. Remove from oven and quickly make an indentation in the center of each ball to form a "cup." Allow to cool in the pan for at least 5 minutes before transferring to a wire cooling rack.


Filling recipe:
2 c. chocolate & peanut butter chips (mixed)
1-14 oz. can sweetened condensed milk
1 t. vanilla
chopped nuts or sprinkles (optional)


In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minutes. Stir well. If there are still un-melted chips, continue to melt in microwave in 15 second increments until all smooth.

Once all cookie cups have been baked, begin filling with the warm, melted filling. You will need to work quickly on this step as filling will begin to cool and harden. Filling will "set up" as it cools.


Click HERE for printable recipe

Original recipe source: Mommy's Kitchen

5 comments:

Marjorie (Molly) Smith said...

Oh my goodness, does these sound good...hummm will give them a try. I think I like your version since I'm not crazy about butterscotch either.
Hope you have a great Mother's Day
Molly

Lori said...

Oh. My. I am so glad I've found your blog recently...but I'm a little scared too because I am going to have to make this recipe and then just think of the weight gain!! LOL! Those things really look good! Thank you for sharing!

Heather said...

I stumbled across your site by accident - what a find!
We are having an anniversary party (silver) soon and I want to make little "finger" desserts so these little tartlets are ideal- Thank you!
I will now browse the rest of your recipes for more ideas!
Ps - I live in South Africa

Evening Shade Morning Latte said...

Heather ~

Welcome to my blog! I am so thrilled that you found me. South Africa...WOW! That is awesome. If you do try the recipe please feel free to share your thoughts on them.

~Blessings & Warm Cozy Wishes

Mommy's Kitchen said...

What a nice change up. I think recipes can be made whatever way you want them I am so glad the fudge puddles were a hit. And your right they should come with a morning label. Ü