Introduction
Delight your taste buds with these indulgent Fudge Puddles filled with creamy peanut butter caramel. This sweet treat perfectly combines the richness of chocolate fudge and the smooth, nutty caramel, making it an irresistible addition to any dessert table.
Detailed Ingredients with measures
– 175 g semi-sweet chocolate chips
– 125 g unsalted butter
– 200 g all-purpose flour
– 100 g granulated sugar
– 1 large egg
– 5 ml vanilla extract
– 180 g creamy peanut butter
– 100 g sweetened condensed milk
– 5 g salt
– 50 g crushed peanuts, for garnish
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 fudge puddles
Enjoy crafting these delectable treats that will surely impress family and friends alike!
Detailed Directions and Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 180°C (350°F) and lightly grease a mini muffin pan to ensure easy removal of the fudge puddles later.
Step 2: Melt the Chocolate and Butter
In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Heat this mixture in 30-second intervals, stirring each time until it becomes irresistibly smooth and glossy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Set this mixture aside as it will be added to the wet ingredients shortly.
Step 4: Beat the Sugar Mixture
In another bowl, beat the granulated sugar, large egg, and vanilla extract until the mixture is smooth and creamy. The aroma of vanilla will fill the air, making your kitchen feel inviting.
Step 5: Blend Wet and Dry Ingredients
Stir the melted chocolate mixture into the sugar mixture until well combined. Gradually add the flour mixture into the wet ingredients, mixing until a soft dough forms, rich in chocolate flavor.
Step 6: Shape the Dough
Divide the dough into 24 equal portions. With your fingers, press each portion into the prepared mini muffin pan, forming deep wells to hold the peanut butter caramel.
Step 7: Bake the Dough
Bake in the preheated oven for 10-12 minutes, or until the edges are firm. After removing from the oven, quickly reshape the wells using the end of a wooden spoon while they are still warm.
Step 8: Prepare Peanut Butter Caramel
In a small saucepan over low heat, combine the creamy peanut butter and sweetened condensed milk. Stir continuously until the mixture is melted together and silky smooth, releasing a heavenly peanut aroma.
Step 9: Fill the Cookie Cups
Using a spoon, carefully fill each cookie cup with the warm peanut butter caramel, almost to the top, allowing it to settle.
Step 10: Cool and Garnish
Allow the fudge puddles to cool completely in the pan before gently removing them. Just before serving, sprinkle the tops with crushed peanuts for a delightful crunch.
Notes
Flavor Variation
For an added layer of flavor, consider using dark chocolate chips for a richer taste or adding a pinch of cinnamon to the dough for a warm spice note.
Storage Suggestions
These fudge puddles can be stored in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week.
Garnishing Ideas
Feel free to get creative with your garnishes! Chopped chocolate, mini chocolate chips, or a drizzle of melted chocolate on top can elevate the presentation.
Make Ahead Option
You can prepare the dough and fill the cups ahead of time. Freeze the unbaked cookie cups for up to a month, then bake them fresh for a savory treat.
Peanut Allergies
If someone has a peanut allergy, substitute almond butter or sunflower seed butter for a safe and equally delicious alternative.
Cook Techniques
Melt Chocolate and Butter
Use a microwave-safe bowl to combine chocolate chips and butter, heating in 30-second intervals to ensure even melting and prevent burning. Stir after each interval until the mixture is smooth and fully melted.
Mixing Dry Ingredients
Sift together the flour and salt in a separate bowl to ensure even distribution of the salt, which enhances the flavor and texture of the fudge puddles.
Combining Wet Ingredients
In another bowl, beat together the sugar, egg, and vanilla extract until the mixture is smooth. This aerates the mixture, helping to create a light texture in the final product.
Forming Dough Wells
Divide the dough evenly and press each portion into the mini muffin pan, forming deep wells that will hold the peanut butter caramel after baking.
Shaping the Wells
After baking, use the end of a wooden spoon to reshape the wells while they are still warm. This ensures they are deep enough to hold the filling.
Preparing Peanut Butter Caramel
Melt the peanut butter and sweetened condensed milk together in a small saucepan over low heat, stirring constantly to achieve a smooth and creamy consistency without burning.
Garnishing the Fudge Puddles
After cooling, sprinkle crushed peanuts on top of each filled fudge puddle for added texture and nutty flavor.
FAQ
Can I use different types of chocolate chips?
Yes, you can use dark, milk, or even white chocolate chips depending on your flavor preference.
How should I store the Fudge Puddles?
Store them in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
Can I make these fudge puddles gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
What can I use instead of peanut butter?
You can use almond butter or sunflower seed butter as alternatives to peanut butter for a different flavor profile.
Is it possible to make these ahead of time?
Yes, you can bake the fudge puddles and prepare the peanut butter caramel in advance. Assemble and garnish just before serving for the best texture.
Conclusion
Indulging in Fudge Puddles filled with creamy peanut butter caramel is a delightful experience that combines rich flavors and comforting textures. This sweet treat is perfect for any occasion, whether you’re hosting a gathering or simply satisfying a sweet craving. The balance of chocolate and peanut butter creates a truly mouthwatering dessert that will leave everyone wanting more.
Chocolate Hazelnut Swirl
Enhance your Fudge Puddles by swirling in some chocolate hazelnut spread before baking for a rich and nutty twist.
Salted Caramel Delight
Add a drizzle of salted caramel sauce on top of the peanut butter caramel for an extra layer of sweetness and a touch of saltiness.
Mint Chocolate Variation
Incorporate a few drops of peppermint extract into the chocolate mixture to create refreshing mint chocolate fudge puddles.
Cookie Dough Centers
Replace the peanut butter caramel with edible cookie dough for a fun and unique take on these fudge puddles.
Nutty Brownie Bites
Mix in chopped nuts like walnuts or almonds into the fudge base for added crunch and flavor.
Fruit-Filled Puddles
Spoon in a layer of fruit preserves or fresh fruit like raspberries or strawberries before adding the caramel for a fruity twist.
Fudge Puddles
Ingredients
Method
- Preheat your oven to 180°C (350°F) and lightly grease a mini muffin pan.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Heat in 30-second intervals, stirring until smooth.
- In a separate bowl, whisk together the all-purpose flour and salt. Set aside.
- In another bowl, beat the granulated sugar, egg, and vanilla extract until smooth and creamy.
- Stir the melted chocolate mixture into the sugar mixture until well combined.
- Gradually add the flour mixture into the wet ingredients, mixing until a soft dough forms.
- Divide the dough into 24 equal portions and press each portion into the prepared muffin pan.
- Bake in the preheated oven for 10-12 minutes, or until the edges are firm.
- Use the end of a wooden spoon to reshape the wells while still warm.
- In a small saucepan over low heat, combine the creamy peanut butter and sweetened condensed milk, stirring until melted and smooth.
- Fill each cookie cup with warm peanut butter caramel, allowing it to settle.
- Allow the fudge puddles to cool completely in the pan before gently removing them.
- Sprinkle the tops with crushed peanuts before serving.
