I made these white chocolate fudge oat cups for my brother-in-law, Justin. Part of our birthday gift to him was a series of baked goods, made by yours truly. I found these on the blog Chocolate and Whine and thought they sounded delicious. I was right!
These were a little time consuming to make, but totally worth it.
For the oat cups--
1 cup butter, softened
1/3 cup brown sugar
3 cups oats
1 cup flour
1 tsp salt
1 tsp cinnamon
1/3 cup dried cranberries, chopped fine (I used my kitchen scissors to cut these up)
1/3 cup chopped pecans
For the fudge center--
2 cups white chocolate chips
1 can sweetened and condensed milk
1 tsp vanilla extract
1. Preheat your oven to 350. Grease a mini-muffin tin and set aside.
2. Beat together butter and brown sugar until creamy. Add oats, flour, salt, and cinnamon. Mix in cranberries and pecans.
3. Add dough balls to each well of mini-muffin tin. Use your fingers to press the dough around the cups, forming a crust.
4. Bake for 5-6 minutes.
5. While the crust is baking, heat white chocolate chips and sweetened condensed milk until melted. Remove from heat and stir in vanilla.
6. Remove the mini-muffin tin from the oven. Carefully fill each cup with some of the fudge filling using a spoon. Note: if any white chocolate fudge spills around the edges, wipe it off with a wet rag to avoid burning!
7. Once cups are filled, return to oven for 3-4 minutes.
8. Let oat cups cool. Carefully remove cups with a sharp knife, cutting around the edges and then prying out (this was difficult! Make sure they are completely cool and that the pan is well-greased)
9. Refrigerate until served (I liked them best cold!)
**This made 48 oat cups with a little bit of leftover filling that I just threw away