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Sugar Cookie-Chocolate Crunch Fudge




Source of Recipe


Pillsbury - Bake-Off® Contest 42, 2006


Recipe Introduction


Granola bars add the tasty crunch to this unique fudge that starts with refrigerated cookie dough.
Prep Time: 15 Min
Total Time: 2 Hr 15 Min
Makes: 48 candies


List of 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 (16.5 oz) Pillsbury® Create 'n Bake® 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)*
Fresh mint sprigs, if desired

Recipe



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 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 platter garnished with mint sprigs.

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

** To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:
1 Serving: Calories 170 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 1/2g); Cholesterol 5mg; Sodium 65mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 16g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.