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Sugar Cookie-Chocolate Crunch Fudge

  • Prep 15 min
  • Total 2 hr 15 min
  • Ingredients 8
  • Servings 48

Granola bars add the tasty crunch to this unique fudge that starts with refrigerated cookie dough. MORE+ LESS-

Bake-Off® Contest 42, 2006
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

Hide Images
  • 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 Facts

Serving Size: 1 Candy
Calories from Fat
70
% Daily Value
Trans Fat
1/2g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Bake-Off is a registered trademark of General Mills ©2007

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