Sugar Cookie Chocolate Crunch Fudge
Featured Pinch Tips Video
- 2 Tbsp
- light corn syrup
- 2 Tbsp
- butter or margarine
- 1/4 tsp
- can 14 oz sweetened condensed milk ( not evaporated)
- roll 16 oz pillsbury refrigerated sugar cookies, cut into small chucks
- bags 12- oz semisweet cocolate chips
- 5 Tbsp
- vanilla extract
- nature valley crunch crunchy granola bar( 3 pouch from 8.9-oz box) coarsely crushed (heaping 1 cup)
1In 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.
2Stir 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.
3Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on a platter garnished with mint sprigs..