Recipe: Sugar Cookie Crunch Fudge

I love making fudge and I am always trying new stuff with fudge, I thought this Pillsbury recipe which uses sugar cookie dough sounded so good! Would love to see your favorite fudge or any recipes you like to make at the holidays! Do share send to Shana, mymemphismommy@gmail.com.

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 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

• 1In 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.
• 2Stir 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.
• 3Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.

*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.

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