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Blueberry Fudge Recipe

Ingredients

1 (17 ounce) package blueberry muffins, broken into holes

2 cups quick cooking oats

1 cup butter, softened

1 cup butter, room temperature

1 cup brown sugar

1 (3 ounce) package instant vanilla pudding mix

1 (3 ounce) package instant chocolate pudding mix

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Break muffins into bite-sized pieces and squeeze edges of pieces into a coat. Spoon oats on each muffin. On a small baking sheet arrange three muffins onto a sheet; press firmly to keep these together. Spread 1 side of each biscuit with butter, seal sides and press edges. Place within muffin circles. Place berries about 1 inch apart over oats and fill with remaining butter.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Cool for at least 10 minutes on parchment, then cool completely on wire rack. Roll out in layers and serve at room temperature.

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Fomoly writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! Everyone loved them and I really thought they were restaurant quality. I followed the recipe exactly and made only ONE change, I did not use butter. I did not use flour. I used Jenny's Honey Mustard which is so yummy. I did use my food processor to blend the butter into the dry ingredients then mixed the milk, eggs, nuts and salt in at the right temperature and added a little pepper. I will make this again.
Recipe generated 2020-01-26 22:45:04 | 0 fresh recipes left | Github | Twitter