Sugar Cookie Chocolate Crunch Fudge |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Source: Pillsbury Bake Off Winner 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) |
Directions:
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.
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