Daily Chocolate Fix. . .(Sugar Cookie-Chocolate Crunch Fudge)
SUGAR COOKIE-CHOCOLATE CRUNCH FUDGE
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 (16.5 oz) Pillsbury® refrigerated sugar cookies, cut into small chunks
2 bags (12 oz each) semisweet chocolate chips
5 teaspoons vanilla
6 Nature Valley® pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)
- 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 12x8-inch or 13x9-inch pan. Refrigerate uncovered at least 2 hours or until firm.
*recipe taken from http://www.pillsbury.com/recipes/sugar-cookie-chocolate-crunch-fudge/d0a5d3be-51bf-47f4-a970-7e49ac1c480c/?WT.dcsvid=NTE1NjI0Nzc3NAS2&rvrin=85DC58D1-17B4-4CE8-826F-EE39755D1ABE&WT.mc_id=Newsletter_PB_PB_2011_11_29