Chocolate Crunch Fudge Recipe

Name: Chocolate Crunch Fudge
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 48 servings
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

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

	PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 48 servings

Instructions

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.
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.
Refrigerate uncovered 2 hours or until firm.
Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini-paper baking cups.