Fudge Puddles Recipe

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Fudge Puddles
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  1. In a large bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Chill for 1 hour.
  2. Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin tins. Bake at 325° for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each. Cool in pans for 5 minutes before removing to wire racks to cool completely.
  3. For filling, in a microwave, melt chocolate chips; stir in milk and vanilla until smooth. Fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream.) Yield: 4 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 243.66 Kcal (1020 kJ)
Calories from fat 88.35 Kcal
% Daily Value*
Total Fat 9.82g 15%
Cholesterol 17.88mg 6%
Sodium 132.45mg 6%
Potassium 87.01mg 2%
Total Carbs 35.67g 12%
Sugars 8.35g 33%
Dietary Fiber 0.67g 3%
Protein 3.92g 8%
Iron 0.5mg 3%
Calcium 22mg 2%
Amount Per 100 g
Calories 354.7 Kcal (1485 kJ)
Calories from fat 128.61 Kcal
% Daily Value*
Total Fat 14.29g 15%
Cholesterol 26.03mg 6%
Sodium 192.8mg 6%
Potassium 126.67mg 2%
Total Carbs 51.93g 12%
Sugars 12.16g 33%
Dietary Fiber 0.98g 3%
Protein 5.7g 8%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 0.7mg 3%
Calcium 32mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
  • 7

Good Points

  • saturated fat free

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