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Last year, my blueberry bushes went wild, so I came up with this fudge idea. It’s basically my spin on my grandma’s muffins mixed with my serious weakness for slam-dunk, quick desserts. Now, when my kids see blueberries at the store, they can’t stop asking for it. The creamy white chocolate and juicy berries totally remind them of those muffins they love.
Why You’ll Love This Fudge
With those bright blue swirls, this fudge just pops when you serve it. Whenever I show up to a BBQ with a plate, folks ask how to make it. I like whipping up a big batch for holiday gifts, too. And what’s awesome is you never have to turn the oven on—even when it’s roasting hot outside.
All the Goodies
- Main Ingredients:
- 3 cups white chocolate chips
- 1 cup all-purpose flour (microwave it to warm it up)
- 1/2 cup butter (soft and ready to mix)
- 1/4 cup sugar
- 1 tsp vanilla
- 1 can sweetened condensed milk (14 oz)
- Blue and purple food color if you want those swirls
- 1 cup fresh blueberries
- Topping:
- 1 tbsp honey
- 1/2 cup rolled oats
- 2 tbsp brown sugar
- 1 tsp vanilla extract
How to Whip It Up
- Prep the Pan
- Line a square (9x9) pan with parchment so nothing sticks.
- Mix the Base
- Stir together vanilla, sugar, and butter until it’s nice and creamy. Zap the flour in the microwave to warm it up, then fold that in.
- Make It Melt
- Pour condensed milk and white chocolate chips in a bowl. Microwave a bit, stirring in between, till it’s silky smooth. Scrap that into your big bowl and mix everything up.
- Add Berries
- Throw in blueberries now. If you want to jazz up the look, swirl in a couple drops of blue and purple food coloring.
- Chill Out
- Spread all that into your pan and slide it in the fridge. Overnight is best for getting it set.
Switch It Up
Sometimes I go for a drizzle of melted white chocolate instead of oats. Smashing graham crackers on top is tasty, too. My mom loves adding a little lemon zest and it really brightens up the blueberries.
Crispy Oat Topping
Take parchment and lay it on your baking tray. Dump in your oats, honey, brown sugar, and vanilla, then mix it up. Spread that out and bake at 400°F—just 10 minutes or so. Give things a toss halfway for even goldenness. Let it cool off before popping it over your fudge.
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Finishing Up
Once your fudge is good and chilled, cut into pieces. Scatter the crunchy oat layer over the top, and maybe add more blueberries to make it look extra special. I dig it when it’s room temp and soft, but chilled straight from the fridge is delicious too.
My Tips and Tricks
Fresh berries work best—frozen ones make everything mushy. Start slow with food coloring; you can always add more but you can’t take it out. Make sure the fudge is cold before slicing or it’ll turn messy real quick.
Keeping It Fresh
Stash it in a sealed container right on your counter for up to 3 days. Like a firmer bite? Pop it in the fridge. It freezes well too—wrap it tight and you’ll have some in 3 months. Defrost in the fridge before grabbing a piece.
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Irresistible Summer Snack
This treat brings me back to making sweets with Grandma when the sun was out and berries were everywhere. Awesome for sharing, potlucks, or just sneaking a sweet bite for yourself. The bright color and sweet berry taste makes you want more every time.
Frequently Asked Questions
- → Why heat the flour?
Gets rid of that raw taste and makes flour in your no-bake bars safe to munch on.
- → Tips for marbling colors?
Give the batter one quick swirl with each color. Mix too much and it'll just turn all one color.
- → Fresh or frozen berries?
Use fresh if you can and pat them dry. Frozen ones might make things soggy.
- → Topping burning?
Keep an eye out and stir your oats often. They go from gold to burnt in no time.
- → Setting problems?
Letting it chill overnight works best. If you rush it, the bars might not get firm.
Conclusion
No baking needed! You've got white chocolate, swirls of blueberry, and a crisp oat layer on top. It's so pretty and tasty, especially when you want something easy.