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Sugar Cookie-Chocolate Crunch Fudge

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

Dick Boulanger
Williston, VT
Bake-Off® Contest 42, 2006
GE Imagination at Work Award Winner

(16)

Rate It

(5)

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Would you make it again? yes | no

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RECIPE TIPS REVIEWS (5) NUTRITIONAL INFO

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® 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

DIRECTIONS

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.

High Altitude (3500-6500 ft):

No change.

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