Chocolate Crunch Fudge

Who wouldn't love a gift of homemade fudge? Crushed granola bars add tasty crunch to this unique fudge made with refrigerated cookie dough.

Ingredients

2 tbsp (25 mL) light corn syrup
2 tbsp (25 mL) butter or margarine
1/4 tsp (1 mL) salt
1 can (300 mL) sweetened condensed milk (not evaporated)
1 pkg (510 g) Pillsbury* Refrigerated Chocolate Chip or Chocolate Chunk Cookies, cut into small chunks
2 bags (each 350 g) semi-sweet chocolate chips
5 tsp (25 mL) vanilla
6 Nature Valley* Oats N' Honey Granola Bars (from 3 pouches), coarsely chopped

1

In 3-qt (3 L) heavy saucepan, 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. Remove from heat.
2

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 9x13-inch (23x33 cm) rectangular baking pan.
3

Refrigerate uncovered 2 hours or until firm.
4

Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini-paper baking cups.

Kitchen Tip: 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.

No nutrition information available for this recipe