Cookie Crust Recipe:
1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. brown sugar, packed
1/2 tsp. vanilla extract
1 1/4 c. all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
In a large mixing bowl, combine butter, peanut butter, and sugars. Beat in eggs and vanilla. Next, in a separate bowl, mix the flour, baking soda, and salt. Gradually add the flour mixture to the creamy mixture. Chill dough in the fridge for 1 hour or the freezer for 15 minutes. Remove from fridge and form into 1-inch balls (you may use a small melon scoop to make it easier to get them to be uniform in size). Grease a mini muffin pan and drop 1 ball in each cup (you should end up with 48 balls). Bake in a 325* oven for15 minutes or until very lightly browned. Remove from the oven and make an indentation in the center of each ball to form a cup. Let them cool in the pan for 5 minutes, then transfer them to a cooling rack.
When your cookies are finished baking, it is time to make the fudge filling mixture.
Fudge Filling Recipe:
1 c. semi-sweet chocolate chips
1 c. milk chocolate or butterscotch chips
14 oz. can of sweetened, condensed milk
1 tsp. vanilla
chopped nuts or sprinkles (optional)
In a microwave-safe bowl or saucepan, combine all ingredients except nuts or sprinkles. Microwave for 1 minute. Stir well. If there are still unmelted chips, continue to microwave for 15 seconds at a time, stirring well each time you remove it from the microwave. Be careful to not over-cook.
Spoon mixture into cookie cups...OR...place filling mixture in a pastry bag and pipe it in! This is what I did, and it worked great!
Source: Mommy's Kitchen or allrecipes.com