Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter or margarine softened
     1/2           cup  creamy peanut butter
     1/2           cup  sugar
     1/2           cup  packed light brown sugar
  1                     egg
     1/2      teaspoon  vanilla extract
  2 3/4           cups  all-purpose flour
     3/4      teaspoon  baking soda
     1/2      teaspoon  salt
                        ***FUDGE FILLING***
  1                cup  milk chocolate chips -- (6 ounces)
  1                cup  semisweet chocolate chips -- (6 ounces)
  1                can  sweetened condensed milk -- (14 ounces)
  1           teaspoon  vanilla extract chopped peanuts

Preparation:

In a mixing bowl, cream butter, peanut buffer 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 in. each. Place in lightly greased mini-muffin tins . Bake at 325 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 bailer. 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.)

Nutritional Information:

4772 Calories (kcal); 136g Total Fat; (24% calories from fat); 84g Protein; 843g Carbohydrate; 328mg Cholesterol; 2661mg Sodium