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FUDGE PUDDLES 
1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed light brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt

FUDGE FILLING:

1 c. (6 oz.) milk chocolate chips
1 c. (6 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
Chopped peanuts

In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla. Stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill for 1 hour. Shape into 48 balls; 1-inch each. Place in lightly greased mini muffin tins. Bake at 325 degrees for 14-16 minutes or until lightly browned. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes. Then carefully remove to wire racks. For filling, melt chocolate chips in a double boiler over simmering water. Stir in milk and vanilla; mix well. Using a small pitcher or pastry bag, 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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