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Sugar Cookie-Chocolate Crunch Fudge




Source of Recipe


Dick Boulanger


Recipe Introduction


"Granola bars add the tasty crunch to this unique fudge that starts with refrigerated cookie dough." Pillsbury Bake-Off® Contest 42, 2006 --- GE Imagination at Work Award Winner



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.


YIELD: 48 Pieces

*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.