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.
Funky Frito Fruckies
"Anytime I can find a mixture of salt and chocolate, I jump on it. These cookies/candies are rich but wonderful. If you are not a big fan of chocolate, or want these a little less sweet, leave the chocolate off." Original recipe yield: 3 dozen.
INGREDIENTS:
10 1/2 ounces corn chips
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
11 (1.55 ounce) bars milk chocolate
DIRECTIONS:
In a greased 10 x 15 inch pan, place the corn chips.
In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chip and smooth level.
Pour this over the chip and smooth level. Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces .
Gaye's Microwave Fudge
"A quick and easy chocolate or sugar fix. Chopped nuts can be added with the vanilla, if desired." Original recipe yield: 1 - 9x9 inch dish.
INGREDIENTS:
4 cups confectioners' su