sugar cookie chocolate crunch fudge

Name: Sugar Cookie Chocolate Crunch Fudge
Prep time: 5 min
Cook time: 20 min
Yield: 24
Ingredients: 2 tablespoon(s) light corn syrup; 2 tablespoon(s) butter or margarine; 1/4 teaspoon(s) 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 tablespoon(s) vanilla extract; 6 - nature valley crunch crunchy granola bar( 3 pouch from 8.9-oz box) coarsely crushed (heaping 1 cup)

(2 RATINGS)

283 Pinches 1 Photo

NIKKI SMITH

HEMET, CA

Updated on May 6, 2011

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?

Rate

prep time 5 Min

cook time 20 Min

method ---

yield 24 serving(s)

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 oz pillsbury refrigerated sugar cookies, cut into small chucks
2 - bags 12- oz semisweet cocolate chips
5 tablespoons vanilla extract
6 - nature valley crunch crunchy granola bar( 3 pouch from 8.9-oz box) coarsely crushed (heaping 1 cup)

How To Make sugar cookie chocolate crunch fudge

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.

Step 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.
Step 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..
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