Sugar Cookie Chocolate Crunch Fudge

Source: Pillsbury Bake Off Winner

• Ready In: 2 hrs 30 mins
• Serves: 24
• Yields: 48 candies

Ingredients

• 2  tablespoons light corn syrup
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk (not evaporated)
• 1 (16 1/2ounce)  roll pillsbury create 'n bake  refrigerated sugar cookie dough, cut into small chunks
• 2 (12 ounce) bags  semi-sweet chocolate chips
• 5  teaspoons vanilla
• 6  Nature Valley pecan crunch granola bars, coarsely crushed (3 pouches from 8.9-oz box)

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 160°F
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. NOTE: To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
13. NOTE:To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.