Mini White Chocolate Cranberry Oat Fudge Cups

I first saw this recipe when I searched for white chocolate recipes a few months back. I have just gotten the chance to use up some of my white chocolate chips that I bought in bulk. This looked like a great combo for a cookie. I was baking for Mother’s Day, and this was one of the cookies I made for my mom and my aunts.

I made the recipe as written, however as I reread the ingredients while starting this post, I realized I omitted the vanilla in the fudge center. When I was making this, I was getting aggravated at pouring the fudge in the cups because it didn’t pour in so smoothly. Although this was  fun recipe to try, it’s a bit tedious for me. I made a huge mess trying to get the fudge into the oat cups. These were very cute indeed. The cups had a saltier taste to it than I expected. It was a nice combo of salty and sweet.

Mini White Chocolate Cranberry Oat Fudge Cups
Source: Baking Blonde

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 dried cranberries, chopped fine
1/3 cup walnuts, chopped fine

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

Directions:
Preheat oven to 350°.
Spray a mini muffin tin with PAM cooking spray.

In a medium bowl, beat together the butter and brown sugar until creamy. Add the oatmeal, flour, salt, and cinnamon. Mix until combined. Add chopped cranberries and walnuts and mix until incorporated.

Drop dough by tablespoon into the prepared wells of a mini muffin tin. Using a tart press or the back of a teaspoons press down on the crust mixture until the crust is formed into a small well. (I used my fingers)
Bake for 5-6 minutes.

While crusts are baking make the White Chocolate Fudge Filling:
In a small sauce pan over low heat, heat milk and chips until melted and smooth. Remove from heat and add vanilla extract.

Remove the partially baked crusts from oven (should not be brown). If needed, gently use the tart press or the back of a teaspoon to press the crust down to form a well (crust may puff a bit while baking making it difficult to fill the wells unless you press the crust down a bit).

Fill each mini crust with a teaspoon of White Chocolate Fudge being careful not to get any on the mini muffin tin or it will burn.

Return to oven and bake for another 3-4 minutes.

Remove from oven and allow to cool at room temperature.

Chill 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 it properly and the cups are firm.