Sugar Cookie Chocolate Crunch Fudge

1. 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. 2

   Reduce heat to medium-low; stir in cookie dough chunks.

3. 3

   Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160F

4. 4

   Remove from heat.

5. 5

   Stir in chocolate chips and vanilla until chips are melted and mixture is smooth.

6. 6

   Add crushed granola bars; stir until well blended.

7. 7

   Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny.

8. 8

   Spread in ungreased 12x8-inch or 13x9-inch pan.

9. 9

   Refrigerate uncovered at least 2 hours or until firm.

10. 10

    Cut into 8 rows by 6 rows.

11. 11

    Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.

12. 12

    NOTE: To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

13. 13

    NOTE:To easily cut fudge, line pan with foil so foil extends over sides of pan.

14. 14

    Lift candy from pan using foil.

* Per serving · 4 servings · Values may vary.

No additional tips available.