Easiest Fudge EVER

Actually, it's called Sugar Cookie-Chocolate Crunch Fudge, and it's from the Pillsbury.com website.  It was so easy to make.  It has crushed granola bars in it, making it different than your typical fudge.  I make my father something sweet once a month, and this was what I made him for February.  I had to practically beat my family back with a wooden spoon while I was cutting it into squares...they wanted the whole pan!

photo courtesy pillsbury.com

2 tablespoons light corn syrup
2 tablespoons butter or margarine
1/4 teaspoon salt
1 can (14 oz) sweetened condensed milk
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies, cut into small chunks (I used the pre-cut kind)
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)* (I used the almond crunch as I couldn't find the pecan)
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.

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.

Cut 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.  Make sure you do this!  I didn't and it was a nightmare getting it out of the pan!


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