Sugar Cookie-Chocolate Crunch Fudge
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
40
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
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 minutes, stirring constantly with wooden spoon, until well blended
2
Reduce heat to medium-low; stir in cookie dough chunks
3
Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160degreesF
4
Remove from heat
5
Stir in chocolate chips and vanilla until chips are melted and mixture is smooth
6
Add crushed granola bars; stir until well blended
7
Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny
8
Spread in ungreased 12x8-inch or 13x9-inch pan
9
** Refrigerate uncovered at least 2 hours or until firm
10
Cut into 8 rows by 6 rows
11
Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs
12
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars
13
** To easily cut fudge, line pan with foil so foil extends over sides of pan
14
Lift candy from pan using foil