White Chocolate Fudge-Filled Oat Cups
from Chocolate and Whine
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
Filling
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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