Sugar Cookie Chocolate Crunch Fudge

NIKKI SMITH

By
@adorefood

This is a great hoilday treat, I mix up a batch of these for my family and friends. They never seem to last, so i have to make 2 batches and hide the other until later..Or they will be gone too. This recipe is also very easy to make and can be made days ahead. Enjoy?


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Comments:

Serves:

24

Prep:

5 Min

Cook:

20 Min

Ingredients

2 Tbsp
light corn syrup
2 Tbsp
butter or margarine
1/4 tsp
salt
1
can 14 oz sweetened condensed milk ( not evaporated)
1
roll 16 oz pillsbury refrigerated sugar cookies, cut into small chucks
2
bags 12- oz semisweet cocolate chips
5 Tbsp
vanilla extract
6
nature valley crunch crunchy granola bar( 3 pouch from 8.9-oz box) coarsely crushed (heaping 1 cup)

Directions Step-By-Step

1
In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn cyrup, butter salt, and condenesed milk over med heat for 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to med-low; stir in cookies dough chuncks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160 degrees F. Remove from heat.
2
Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crunched granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stiring 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 a platter garnished with mint sprigs..

About this Recipe