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.
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
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.
ROCKY ROAD FUDGE
Steps:
- Line an 8-inch square baking dish with parchment paper to overhang the edges by an inch.
- Whisk the sugar and cocoa together in a medium saucepan. Whisk in the milk until smooth. Set the pot over medium heat, stirring to keep the mixture smooth, and bring to boil. Continue to boil, stirring the edges to keep from burning, until the mixture reaches 220 degrees F, about 60 seconds. (The mixture should be thick, smooth and glossy, not crystallized.) Remove from the heat and stir in the vanilla and salt, beating until smooth. Add the peanut butter and stir in, leaving pockets of peanut buttery goodness intact if desired. Let cool until warm but still stirrable, about 5 minutes. (You want the mixture to be soft enough that you can stir in the walnuts and marshmallows, but not so hot that the marshmallows melt entirely.)
- Stir in the marshmallows and walnuts. Spread the mixture in the prepared pan and add the flakey salt and sprinkles. Let cool completely, about 1 hour. Cut into squares to serve. (To store, refrigerate in a covered container with parchment between the layers.)
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.
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.
THE BEST ROCKY ROAD FUDGE
A little different from the other recipes posted. It has marshmallow creme, which makes it so creamy and rich! From Pillsbury's Holiday magazine.
Provided by Mama2boys
Categories Candy
Time 35m
Yield 36 pieces
Number Of Ingredients 8
Steps:
- Line a 13 x 9 inch pan with foil, butter.
- In a sauce pan, cook sugar, butter and milk over medium heat, stirring constantly until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat.
- Stir in marshmallow creme and chocolate chips until smooth.
- Stir in walnuts and vanilla.
- Stir in marshmallows, do not melt.
- Quickly spread in pan, cool completely, refrigerate until firm.
- Using foil, lift fudge from pan, remove foil from fudge. With large knife, cut into squares. Store in refrigerator.
ROCKY ROAD FUDGE
This is from Good Housekeeping Magazine. We tried it and it is really delicious! I love the butterscotch chips in this recipe.
Provided by Andeey
Categories Candy
Time 13m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Grease 8 by 9 or 9 inch metal baking pan;line with plastic wrap.
- In a 4 quart saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter.
- Cook over medium heat 2-3 minutes or just until ingredients are melted, stirring constantly.
- Remove from heat.
- Stir marshmallows into fudge mixture.
- Pour into lined pan; spread evenly.
- Cover pan with plastic wrap and refrigerate fudge until firm, at least 3 hours.
- Invert fudge onto cutting board; remove plastic wrap.
- Turn fudge top side up.
- Cut fudge into 36 pieces.
- If not serving right away, store in refrigerator.
FUDGE PUDDLES
Fudge filled deliciousness!
Provided by debzy
Categories Desserts Cookies Filled Cookie Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift together flour, baking soda and salt.
- Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
- For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
- Bake for 14 to 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.
Nutrition Facts : Calories 273 calories, Carbohydrate 33.2 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 6.7 g, Sodium 164.8 mg, Sugar 26.3 g
People also searched
More about "rocky mountain fudge puddles food"
FUDGE PUDDLES RECIPE - FOOD FANATIC
From foodfanatic.com
3/5 (39)Total Time 1 hr 50 minsAuthor Sarah GrossettCalories 133 per serving
MILK CHOCOLATE FUDGE | ROCKY MTN CHOCOLATE - ROCKY CHOC
From rockychoc.com
EASY FUDGE RECIPE RECIPES - ROCKY MOUNTAIN COOKING
From rockymountaincooking.com
BAKERY CAKES & CUPCAKES - ORDER ONLINE & SAVE | GIANT - GIANT …
From
#MARSHMELLO CREAMS RECIPES - JUST A PINCH RECIPES
From justapinch.com
FUDGE | ROCKY MTN CHOCOLATE
From rockychoc.com
THE BEST 10 CHOCOLATIERS & SHOPS NEAR WARRENTON, VA 20186 - YELP
From yelp.com
THE BEST 10 CHOCOLATIERS & SHOPS NEAR MANASSAS, VA 20110 - YELP
From yelp.com
#FUDGE RECIPES PAGE 2 - JUST A PINCH RECIPES
From justapinch.com
HEAVENLY MANNA FOOD BANK IN ROCKY MOUNT, VA | FOODBANKS.NET
From foodbanks.net
ROCKY MOUNTAIN CHOCOLATE FACTORY
From rmcf.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love