Sugar Cookie-Chocolate Crunch Fudge

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Servings 48

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( 93 ) Ratings

93 Ratings

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Bake-Off® Contest 42, 2006

Dick Boulanger

Williston, Vermont

ingredients 8
Prep Time 15 min
Total Time 2 hr 15 min

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® Create 'n Bake® 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)*

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Directions

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

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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; 8%
(Saturated Fat 4g, 4% Trans Fat 1/2g 1/2% ),
Cholesterol: 5mg; 5%;
Sodium: 65mg; 65%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 1g 1% Sugars 17g 17% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 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;