Blueberry Muffin Fudge

Ingredients:

FUDGE:

½ cup butter – softened

1 cup sugar

1 cup flour

1 tsp. salt

1 cup blueberries – rinsed and dried (Extra for topping)

1 can of Eagle-brand milk (sweetened condensed milk)

2 cups melted white chocolate

1 tsp. blue food coloring gel

1 tsp. purple food coloring gel

TOPPING:

1 cup oatmeal

½ cup brown sugar

1 tsp. vanilla extract

1 tbsp. honey

 

Directions:

Fudge: Line the bottom of a 9 X 9 inch square pan with parchment paper. Mix the butter, sugar, and vanilla until smooth in a stand mixer. Microwave the flour for 1 minute, stir, microwave for another 15 seconds, then blend into the butter mixture. Melt Eagle-brand milk and white chocolate in 15-second intervals, stir well, and blend into the mixture. Add blueberries and color gels, swirling minimally for a marbled effect. Spread in the prepared dish and refrigerate overnight.
Topping: Mix oatmeal, brown sugar, vanilla, and honey. Spread on a parchment-lined cookie sheet and bake at 400°F for about 10 minutes, stirring occasionally, until golden. Cool before using.

Prep Time: 10 minutes | Total Time: Overnight | Servings: 18 servings