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Sugar Cookie-Chocolate Crunch Fudge

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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  refrigerated sugar cookies, cut into small chunks
2 bags (12 oz each) semisweet chocolate chips (4 cups)
5 teaspoons vanilla
6  pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)* 
 

Directions

  1. In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and 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 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 until firm.
  3. For serving pieces, cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter.
 
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