Sugar Cookie Chocolate Crunch Fudge

By BearForce

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 Pillsbury™ refrigerated sugar cookies, cut into small chunks
• 2 bags (12 oz each) semisweet chocolate chips (4 cups)
• 5 teaspoons vanilla
• 6 Nature Valley™ pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)

Preparation

Step 1

In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and 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.

Stir in chocolate chips and vanilla until 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 until firm.
For serving pieces, cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter.