I hate when someone ruins a hypothetical scenario by bringing logic and reality into it. For instance:
Me: If you could eat one food for the rest of your life what would it be?
Lame Person: Wellll, I’m not sure if you’re aware of this, but eating only one food for the rest of your life would bring about malnourishment rather rapidly, and…
I KNOW that, but it’s not like the chances of you ending up on a deserted island alone with only three books of your choosing are particularly high either, but that doesn’t mean I don’t want to know what books you would choose.
That being said, if I had to eat only one food for the rest of my life it would be peanut butter.
I’m a bit of a peanut butter-aholic. Even my recent sojurn into actually noticing calories in foods has not been able to curb my habit.
I modified this recipe a bit from the original version to feed my peanut butter addiction. The cookies were already peanut butter cookies, but I added some peanut butter to the fudge as well. The result is much more subtly sweet than the full chocolate version, which I liked. However, I’ll include the original fudge filling recipe for those who don’t fantasize about swimming in vats of peanut butter.
These things are DELICIOUS, but subtly so. As in, you could eat 8 of these before noticing how rich they were. They’re also remarkably easy to make, and so they make a really excellent food to bring to a party when you want to look like you were slaving away in the kitchen when actually you spent hours playing iAssociate 2. Maybe that’s just me.
The extra peanut butter additions make this a little bit thicker than the original plain chocolate fudge. This means that it lends itself well to using interesting decorating tips, but the original version looks nice as well. You can see pictures here.
Personally, I love the peanut butter, but you must try one of these versions either way. The whole process only took me an hour!
Adapted from All Recipes “Fudge Puddles”
For the shells:
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup white sugar plus some for sprinkling
- 1/2 cup packed 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
For the fudge-chocolate version is in parenthesis
- 1 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips (1 cup semi-sweet chocolate chips)
- 1/2 cup peanut butter chips (Omit)
- 1/3 cup peanut butter (Omit)
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees F.
- Sift flour, baking soda and salt in bowl.
- Cream butter, peanut butter and white and brown sugars in separate bowl. Mix egg and vanilla in, then stir in flour mixture. Shape the dough into 48 1 inch balls. Sprinkle balls with white sugar. Place balls in mini muffin tin compartments.
- Bake for 12-14 minutes or until lightly browned.. Remove from oven and immediately make wells in the center of each by pushing down in the center using the underside of a teaspoon measure. Cool in pan for 5 minutes. Then remove to wire racks. If shells stick, push lightly around sides with knife then remove.
- Once all shells are baked, put chocolate chips, peanut chips, and peanut butter in a double boiler over simmering water. Stir in milk and vanilla, mix continuously.
- Use a decorating bag or measuring cup to fill each shell. Top with pecan half, candy, etc.