Blueberry Muffin Fudge

Directions

1. Line the bottom of a 9 X 9 inch square pan with parchment paper, and set aside.
2. In the mixing bowl of a stand mixer, mix the butter, sugar and vanilla until smooth.
3. Place the flour in a microwave safe bowl, and microwave for 1 minute, then remove from microwave and stir - flour will be hot.
4. Place flour back in microwave for another 15 seconds, remove and stir again.
5. Add flour to mixing bowl, and blend until well combined.
6. In a microwave safe bowl, add the Eagle-brand milk, and White Chocolate, and melt on 15 second intervals, until smooth and creamy. Stir well to blend.
7. Pour melted milk/white chocolate into mixing bowl and blend.
8. Add blueberries, and blend on low just a couple of turns.
9. Add blue food coloring gel, and turn mixer on low to swirl, just one turn around the bowl.
10. Add purple food coloring gel, and mix again, but just one turn around the bowl.
11. Remove bowl from mixer, and pour fudge into dish.
12. Spread evenly with the back of a spoon or spatula, and place the dish in the refrigerator, overnight for best results.

Topping Directions

1. While the fudge is firming up in the refrigerator, line a cookie sheet with parchment paper.
2. In a bowl, place the oatmeal, brown sugar, vanilla and honey, and stir all together until well blended.
3. Spread the oatmeal mixture out on the parchment paper, and place in the oven at 400 degrees for about 10 minutes. (You must watch this in the oven, or it will burn.)
4. Stir the topping a couple of times while in the oven, and once it has begun to turn golden brown, remove and set aside to cool.
5. Cut in 2 x 2 inch squares, sprinkle with the oatmeal topping and a few blueberries, serve and Enjoy!