Ingredients of Sugar Cookie-Chocolate Crunch Fudge

  1. You need of light corn syrup.
  2. You need of butter or margarine.
  3. It's of salt.
  4. It's of 14oz. sweetened condensed milk (not evaporated).
  5. Prepare of roll (16.5oz.) Pillsbury refrigerated sugar cookies, cut into small chunks.
  6. You need of bags (12oz. each) semisweet chocolate chips.
  7. You need of vanilla.
  8. Prepare of Nature Valley pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup).
  9. Prepare of fresh mint sprigs, if desired.

Sugar Cookie-Chocolate Crunch Fudge instructions

  1. in 3 quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and condensed 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..
  2. Stir in chocolate chips and vanilla until chips are 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 12×8-inch pan. Refreidgerate uncovered for at least 2 hours or until firm..
  3. cut into 8 rows by 6 rows. Serve in decritive candy cups or mini paper baking cups on platter garnished with mint sprigs..

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