Fudge - Sugar Cookie Chocolate Crunch Recipe

Ingredients

2 Tablespoons light corn syrup
2 Tablespoons butter or margarine
¼ 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)

Preparation

Step 1

In saucepan, cook corn syrup, butter, salt and condensed milk over medium heat for 2-3 minutes, stirring constantly with wooden spoon until blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3-5 minutes, stirring constantly until mixture is smooth and candy thermometer reads 160 degrees F. Remove from heat.

Stir in chocolate chips and vanilla until melted and smooth. Add crushed granola bars; stir until blended. Cook over low heat 1-2 minutes until mixture is shiny. Spread in ungreased pan. Refrigerate uncovered at least 2 hours or until firm.