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.

Comments

Fomoly writes:

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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.

Blueberry Fudge Recipe

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