Ingredients
For the Fudge:
- ½ cup butter, softened
- 1 cup sugar
- 1 cup flour
- 1 tsp salt
- 1 cup blueberries, rinsed and dried (plus extra for topping)
- 1 can Eagle-brand milk (sweetened condensed milk)
- 2 cups melted white chocolate
- 1 tsp blue food coloring gel
- 1 tsp purple food coloring gel
For the Topping:
- 1 cup oatmeal
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 tbsp honey
Instructions
- Prepare the Pan: Line the bottom of a 9 x 9 inch square pan with parchment paper.
- Make the Fudge: In a stand mixer, mix the softened butter, sugar, and vanilla until smooth.
- Heat the Flour: Microwave the flour for 1 minute, stir, then microwave for another 15 seconds. Blend the warmed flour into the butter mixture.
- Melt the Chocolates: In a microwave-safe bowl, melt the sweetened condensed milk and white chocolate in 15-second intervals, stirring well after each until smooth. Blend this mixture into the batter.
- Add Blueberries and Colors: Gently fold in the blueberries and the blue and purple food coloring gels, swirling minimally for a marbled effect.
- Spread and Chill: Spread the fudge mixture evenly into the prepared dish. Refrigerate overnight to set.
- Prepare the Topping: Mix together the oatmeal, brown sugar, vanilla extract, and honey. Spread this mixture on a parchment-lined cookie sheet.
- Bake the Topping: Bake at 400°F for about 10 minutes, stirring occasionally, until golden brown. Allow to cool before using.
- Serve: Once the fudge is set, cut into squares and top with the baked oatmeal mixture and extra blueberries for garnish.
Prep Time: 10 minutes | Total Time: Overnight | Servings: 18 servings
Notes
This Blueberry Muffin Fudge is a colorful and delicious treat to brighten up your holiday dessert table, offering a unique blend of flavors that will impress your guests!