Sunday, September 30, 2012

White Chocolate Fudge-Filled Oat Cups Recipe!

White Chocolate Fudge-Filled Oat Cups

Oat Cups
1 cup butter, softened
1/3 cup brown sugar
3 cups oatmeal
1 cup flour
1 tsp salt
1 tsp cinnamon
1/3 cup chopped walnuts

2 cups chopped white chocolate
1 can sweetened condensed milk
1 tsp vanilla extract

Preheat oven to 350° and grease your mini muffin tin.

In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and brown sugar until creamy. Add the oatmeal, flour, salt, and cinnamon and mix until combined. (my mixer was struggling a bit here, I would suggest using a wooden spoon. Add chopped walnuts (optional) and mix until incorporated. Drop dough by tablespoon into the greased wells of your mini muffin tin. Press down on the dough so that it lines the walls and bottom of the well and forms a cup. Bake for 5-6 minutes.

While crusts are baking make the fudge filling by heating the milk and chips over low heat until melted and smooth. Remove from heat and add vanilla extract. Continue to stir the fudge sporadically throughout the rest of baking these or it will start to harden.

Remove the partially baked crusts from oven (they should not be brown). If they’ve puffed up during baking, gently press them back down using a spoon and not your fingers. Fill each mini crust with fudge. If you miss and get some on the tin, wipe it off before putting the tin back in the oven (it'll burn otherwise). Return to oven and bake for another 3-4 minutes. Remove from oven and allow to cool at room temperature. Chill in the fridge for 20 minutes or until firm.

Using a sharp knife, gently pry the Fudge Cups out of the tin. They should pop out if you greased properly and the cups are firm.

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