1-Gathering and Preparing Ingredients: First, collect everything on your list, and make substitutions if needed for dietary preferences, like vegan options. Measuring precisely means your cookie cups will have the right texture, and the fudge filling will turn out creamy and delicious.

2-Cooking the Mixture: In a saucepan, melt the butter over low heat; if you’re going vegan, use coconut oil instead and stir until it’s smooth. Add the peanut butter and keep stirring to combine it evenly, creating that nutty base we all love in Peanut Butter Fudge Puddles.

3-Cooking the Mixture: Slowly mix in the condensed milk or coconut cream for vegan versions and vanilla extract, stirring continuously to blend everything perfectly. Once incorporated, remove from heat and gradually add the powdered sugar, folding it in until the mixture thickens to the ideal fudge consistency.

4-Shaping and Setting: Pour the thickened mixture into a lined dish and smooth it out with a spatula for an even finish. Pop it in the refrigerator for at least 2 hours to set, or speed things up with 30 minutes in the freezer if you’re in a hurry.

5-Shaping and Setting: Once set, cut into portions and serve, perhaps with gluten-free crackers or fresh fruit to match different tastes. This recipe yields about 24 treats, making it great for sharing with family or friends at your next outdoor gathering.