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Sugar Cookie-Chocolate Crunch Fudge

(98)
  5 reviews
  • 15 min prep time
  • 2 hr 15 min total time
  • 8 ingredients
  • 48 servings
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Granola bars add the tasty crunch to this unique fudge that starts with refrigerated cookie dough.

Bake-Off® Contest 42, 2006
Dick Boulanger
Williston, Vermont

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 Pillsbury™ refrigerated sugar cookies, cut into small chunks
2
bags (12 oz each) semisweet chocolate chips (4 cups)
5
teaspoons vanilla
6
Nature Valley™ pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)*

Steps

  • 1 In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and 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 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 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.
  • 1 In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and 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 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 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.

Expert Tips

*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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Candy
Calories
170
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4g
19%
Trans Fat
1/2g
Cholesterol
5mg
2%
Sodium
65mg
3%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
4%
Sugars
17g
17%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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