Oatmeal-Raisin Cookie Fudge

Ingredients

• teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon ground clove s
• 1/8 teaspoon ground allspice
• cup rolled oats
• 1/2 cup chopped walnuts
• 1/2 cup raisins (Optional)
• (14 ounce) can sweetened condensed milk
• (12 ounce) packageswhite chocolate chips (such as Ghirardelli®)
• 1/2 cup heavy cream
• teaspoon vanilla extra ct
• tablespoon scoarse granulated sugar
• tablespoon sraisins (Optional)

Instructions

1. Line a 9 inch baking pan with enough parchment paper to have an overhang on all sides. Set aside.
2. Whisk cinnamon, baking soda, nutmeg, salt, cloves, and allspice together in a small bowl. Set spice mixture aside.
3. Cook oats and walnuts in a large skillet over medium heat, stirring constantly, until toasted and fragrant, 5 to 7 minutes. Pour into a medium bowl and stir in 1/2 cup raisins. Allow to cool slights.
4. Heat sweetened condensed milk over medium low heat, stirring constantly, until simmering, about 7 minutes. Remove from heat; add white chocolate chips, heavy cream, vanilla extract, and the spice mixture. Return to low heat and whisk until thick, completely smooth, and free of lumps. Do not worry if the mixture seizes, it will smooth out as it heats.
5. Remove from heat and stir in oats, walnuts, and raisins. Pour into the prepared pan and use a spatula to smooth it in evenly. Sprinkle with coarse sugar and 2 tablespoons raisins. Lightly press them into the top. Place pan in the refrigerator and allow fudge to cool completely, at least 4 hours.
6. Remove fudge from the pan using the parchment paper edges. Run a knife under hot water for 1 minute, then wipe dry. Cut fudge into sixty four 1 inch pieces.

Tips

You could use instant or quick oats in place of rolled oats, if desired. Be sure to still toast them before adding to the fudge, however.