Blueberry Muffin Fudge (Print Version)

# Ingredients:

01 - Half a cup of softened butter.
02 - A full cup of granulated sugar.
03 - One cup all-purpose flour.
04 - A teaspoon of salt.
05 - One cup fresh blueberries.
06 - A single can of sweetened condensed milk.
07 - Two cups of melted white chocolate.
08 - Blue and purple edible coloring.
09 - For oat topping: mix honey, vanilla, brown sugar, and oats.

# Instructions:

01 - Cover a 9x9 pan in parchment. Heat the flour briefly in the microwave to get rid of the raw flavor.
02 - Cream together butter and sugar. Stir in the cooked flour. Melt the white chocolate and mix it with the condensed milk.
03 - Fold in blueberries. Add the colors and give it one gentle swirl to create a marbled pattern.
04 - Combine oats, honey, vanilla, and sugar. Bake at 400°F until it turns a toasty golden shade.
05 - Leave the fudge in the fridge to set overnight. Slice it up, then sprinkle the oat topping and fresh blueberries over each piece.

# Notes:

01 - Go easy when swirling the colors.
02 - Keep an eye on the topping in the oven.
03 - Letting it chill overnight works best.

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