INGREDIENTS
2
tablespoons light corn syrup
2
tablespoons butter or margarine
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
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.
High Altitude (3500-6500 ft)
Bake-Off is a registered trademark of General Mills ©2006
2006 © and ®/™ of General Mills
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