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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sugar Cookie Chocolate Crunch Fudge

Makes: 48 servings
Serving size: 1 candy Yield: 48 candies
Prep 15 mins Start to Finish 2 hrs 15 mins
Sugar Cookie Chocolate Crunch Fudge
Ingredients
  • 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  bars  Nature Valley® pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)*
  •  fresh mint sprigs, if desired
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 minuts, stiffing 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 160F. 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.

3. Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.

From the Test Kitchen
  • *To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
  • **To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.
Nutrition Facts (Sugar Cookie Chocolate Crunch Fudge)
  • Servings Per Recipe 48,
  • cal. (kcal) 170,
  • Fat, total (g) 8,
  • chol. (mg) 5,
  • sat. fat (g) 4,
  • carb. (g) 22,
  • Trans fatty acid (g) 1,
  • fiber (g) 0,
  • sugar (g) 16,
  • pro. (g) 2,
  • vit. A (IU) 0,
  • vit. C (mg) 0,
  • sodium (mg) 65,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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