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Steps
1
In 3-quart heavy saucepan, cook corn syrup, butter, salt and milk over medium heat 2 to 3 minutes, stirring constantly, until well blended. Reduce heat to medium-low; stir in cookie dough. 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 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 13x9-inch pan. Refrigerate uncovered at least 2 hours until firm.
3
For serving pieces, cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter.
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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.
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