Sugar Cookie-Chocolate Crunch Fudge

• 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.
• 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.
• Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.

Nutrition Information:

• 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;

• Vitamin A 0%;
• Vitamin C 0%;
• Calcium 2%;
• Iron 4%;

• 1/2 Starch;
• 0 Fruit;
• 1 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 1/2 Fat;

• 1 1/2;