Blueberry Muffin Fudge

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