Recipe: Tasty Sugar Cookie-Chocolate Crunch Fudge | Taste Home Recipes

Sugar Cookie-Chocolate Crunch Fudge.

You can have Sugar Cookie-Chocolate Crunch Fudge using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Sugar Cookie-Chocolate Crunch Fudge

1. Prepare 2 tbsp of light corn syrup.
2. Prepare 2 tbsp of butter or margarine.
3. It's 1/4 tsp of salt.
4. You need 1 can of 14oz. sweetened condensed milk (not evaporated).
5. Prepare 1 of roll (16.5oz.) Pillsbury refrigerated sugar cookies, cut into small chunks.
6. Prepare 2 of bags (12oz. each) semisweet chocolate chips.
7. You need 5 tsp of vanilla.
8. Prepare 6 of Nature Valley pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup).
9. Prepare 1 of fresh mint sprigs, if desired.

Sugar Cookie-Chocolate Crunch Fudge step by step

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. 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 chips are 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 12×8-inch pan. Refreidgerate uncovered for at least 2 hours or until firm..
3. cut into 8 rows by 6 rows. Serve in decritive candy cups or mini paper baking cups on platter garnished with mint sprigs..