Sugar Cookie-Chocolate Crunch Fudge

By lewolfe50

Ingredients

• 2 tablespoons light corn syrup
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies, cut into small chunks
• 2 bags (12 oz each) semisweet chocolate chips
• 5 teaspoons vanilla
• 6 Nature Valley® pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)*
• Fresh mint sprigs, if desired

Details

Servings 48

Preparation

Step 1

1.In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160°F. Remove from heat.

2.Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan.** Refrigerate uncovered at least 2 hours or until firm.

3.Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

** To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.