Sugar Cookie Chocolate Crunch Fudge

Total Time: 2 hrs 30 mins Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ingredients

• 2 tablespoons light corn syrup
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk (not evaporated)
• 1 (16 1/2 ounce) roll pillsbury create 'n bake refrigerated sugar cookie dough, cut into small chunks
• 2 (12 ounce) bags semi-sweet chocolate chips
• 5 teaspoons vanilla
• 6 nature valley pecan crunch granola bars, coarsely crushed (3 pouches from 8.9-oz box)

Recipe

• 1 in 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended.
• 2 reduce heat to medium-low; stir in cookie dough chunks.
• 3 cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160°f
• 4 remove from heat.
• 5 stir in chocolate chips and vanilla until chips are melted and mixture is smooth.
• 6 add crushed granola bars; stir until well blended.
• 7 cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny.
• 8 spread in ungreased 12x8-inch or 13x9-inch pan.
• 9 refrigerate uncovered at least 2 hours or until firm.
• 10 cut into 8 rows by 6 rows.
• 11 serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.
• 12 note: to easily crush granola bars, do not unwrap; use rolling pin to crush bars.
• 13 note:to easily cut fudge, line pan with foil so foil extends over sides of pan. lift candy from pan using foil.