FUDGE PUDDLES
I was inspired to make these cookies last year when we stopped for a snack while Christmas shopping. I changed a few things when I got home, and my Fudge Puddles became a favorite with my husband's family. -Kimarie Maassen, Avoca, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 325°. Shape into forty-eight 1-in. balls. Place in greased mini-muffin cups. Bake 14-16 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)
Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 184mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
ROCKY ROAD FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.
FUDGE PUDDLES
These are fun to make and perfect for a chocolate & peanut butter fix. Just the right size for little hands.
Provided by Gail Herbest
Categories Chocolate
Time 35m
Number Of Ingredients 15
Steps:
- 1. preheat oven to 325 degrees
- 2. sift together the flour, baking soda and salt
- 3. cream butter,peanut butter, white and brown sugars. mix in egg and 1/2 teaspoon of vanilla. stir the flour mixture into the creamed mixture. shape the dough into 48 balls, 1 inch each. place each ball into one compartment of a mini muffin tin.
- 4. bake for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. cool in pan for 5 minutes then carefully remove to wire racks. using a measuring cup fill each well with the chocolate mixture. Top with pecan half, or walnut or sprinkle with decoration sprinkles if desired.
- 5. for the filling put chocolate chips in a double boiler over simmering water stir in milk and vanilla and mix well till chips are melted.
- 6. ............I use the microwave instead of a double boiler, Just mix everything together and heat at one minute increments stir until smooth. also there is no need to grease the tins, I have never had these stick to the pan. The dough is a little sticky, the balls do not have to be perfectly shaped, they shape during baking.
EASY ROCKY ROAD FUDGE
Remarks Marlene Corrigan of Scranton, Pennsylvania, "With so few ingredients, this fudge stirs up in a jiffy. Thats a good thing, since the chocolaty aroma is so tempting folks can hardly wait to taste it!"
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3-1/4 pounds.
Number Of Ingredients 5
Steps:
- In a saucepan, combine the chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat; stir in peanuts and marshmallows. Spread into a greased 13-in. x 9-in. pan. Refrigerate until firm. Cut into squares.
Nutrition Facts :
ROCKY MOUNTAIN FUDGE-PUDDLES
Oh my Oooey Gooey Goodness. This is my favorite way to eat fudge and a perfect winter treat when it is snowing outside. The puddles of marshmellow cream are finger licking good with chunks of nutty chocolate fudge piled high like a Rocky Mountain with puddles of snow running down the sides and around the bottom, just waiting...
Provided by Rhonda E!
Categories Chocolate
Time 20m
Number Of Ingredients 8
Steps:
- 1. Prepare your ingredients: Roast Nuts and chopped them slightly or in half. Set aside and have them ready. Measure your chocolate and have it ready. Put marshmellow cream in fridge until your ready for it.
- 2. Prepare your pan: In a 5 3/4 X 3 X 2 inch pan line it with tin foil. Butter the tin foil. Set Aside. *Note you will need to have these items prepared because when the fudge it done you have to mix, pour, & layer the fudge within 1 minute so the fudge does not harden. So you will have to move quickly.
- 3. In a 1 Qt. Pan Put Sugar, Milk and Butter and heat on 3 on the dial or medium. Stir constantly until the mixture begins to boil. When it boils quit stirring and let the mixture boil without stirring between 12-15 minutes until it gets to the softball stage. It will ball when dipped into cold ice water with a spoon and touched.
- 4. Quickly take out the marshmellow cream from the fridge. Now QUICKLY add: Almond, Vanilla, & Chocolate and remove from heat and stir until chocolate is melted and smooth. Add nuts and fold.
- 5. Pour half of the mixture into the pan.
- 6. Layer with Marshmellow Cream.
- 7. Put the top layer of fudge on.
- 8. Put into the fridge/freezer until it is warm to the touch. If it gets cold on the top and the bottom is still hot put the pan in a cool bath to cool the bottom of the pan off. *Note: You don't want to cut the fudge when it is to hot or to cold because the marshmellow cream will be to runny and if the fudge is to cold it will be to hard and break into little pieces when sliced.
- 9. Turn the pan up side down and take it off and the foil.
- 10. Cut into 1 X 1 inch squares. Immediately put on a tray and serve. Dip the pieces of fudge in the puddles of snow. Enjoy your ooey gooey Rocky Mountain Fudge.
FUDGE PUDDLES
Make and share this Fudge Puddles recipe from Food.com.
Provided by MARIA MAC
Categories Dessert
Time 36m
Yield 48 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 325.
- Sift together flour, baking soda and salt. Set aside.
- Cream butter, peanut butter white sugar and brown sugars until fluffy.
- Mix in egg and 1/2 tsp vanilla.
- Stir in flour mixture into creamed mixture.
- Shape dough into 48 balls, 1 inch each.
- Place each ball in one compartment of a mini muffin tin.
- Bake for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller.
- Cool in pan for 5 minutes.
- Then carefully remove to wire racks.
- Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
- For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
- **I also melt white chocolate and drizzle over the completed cookie cups for a finishing touch.
NANA'S ROCKY ROAD FUDGE
We make rocky road-style fudge every Christmas and it's a tradition, but why wait until the holidays for a recipe this good? -Ashley Berry, Montgomery Village, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2-1/2 pounds (48 pieces).
Number Of Ingredients 5
Steps:
- Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease the foil with 1-1/2 teaspoons butter; set aside., In a large saucepan, combine chocolate chips, milk and the remaining butter. Cook and stir over medium heat until mixture is smooth. Remove from the heat; stir in 2 cups peanuts. Place marshmallows in a large bowl; add chocolate mixture and stir well. Spread into prepared pan. Sprinkle with additional peanuts and marshmallows. Refrigerate until firm., Using foil, lift fudge out of pan. Cut into 1-1/2-in. squares.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
FUDGE PUDDLES
Yummy, mini chocolate pie cookies. Dare I say more? I did not include the 1 hours dough chilling time.
Provided by Recipe Baroness
Categories Dessert
Time 1h
Yield 8 dozen
Number Of Ingredients 12
Steps:
- Pastry Shells:.
- In a mixing bowl, cream butter, peanut butter and sugars.
- Add eggs and 1 teaspoon vanilla.
- Stir together the flour, baking soda and salt, adding this to the creamed mixture.
- Mix well.
- Chill for 1 hour.
- Preheat oven to 325°F.
- Lightly grease mini-muffin pans.
- Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins.
- Bake for 14 to 16 minutes or until lightly browned.
- Remove from oven and immediately make "wells" in the center of each by lightly pressing with a small teaspoon.
- Cool in pans for 5 minutes, then carefully remove to wire racks.
- Filling:.
- Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well.
- Using a small pitcher or pastry bag, fill each shell with filling.
- Store in an airtight container in a cool place. Makes 8 dozen cookies.
Nutrition Facts : Calories 1129.8, Fat 57.7, SaturatedFat 28.8, Cholesterol 129.2, Sodium 786.3, Carbohydrate 141.2, Fiber 4.9, Sugar 104.2, Protein 20.4
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