Chocolate Puddles Recipes

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.)

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.

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

Steps:

• Preheat the oven to 180° C (350° F).
• Measure the flour and vanilla sugar into a large mixing bowl with two tablespoons of the cocoa powder and the baking powder. Melt the butter and chocolate together, and when melted, add them to the bowl with the milk.
• Stir with a wooden spoon until everything is well blended, and spread the mixture (which should be a thick paste) into the bottom of a baking dish. (I used a 20×30 cm dish.)
• Mix the soft brown sugar with the remaining four tablespoons of cocoa, and sprinkle them over the top of the sponge mixture.
• Pour over the hot water (this should be hot from the kettle but not boiling) and put in the oven for 45 minutes. The sponge pudding will rise through the puddle of chocolate sauce.