Sugar Cookie-Chocolate Crunch Fudge

(96)
  3 reviews
  • 15 min prep time
  • 2 hr 15 min total time
  • 8 ingredients
  • 48 servings

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)*

Directions

  1. 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. 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. 3 For serving pieces, cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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