Anyone who is a fudge lover will enjoy in this recipe because it is incredibly delicious. Once it’s set, chocolate can be stored at room temperature for at least a week. Just cover it really well.
Chocolate Crunch Fudge
2014-12-30 22:28:02
Yields 48
Prep Time
15 min
Total Time
2 hr 15 min
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 Pillsbury™ refrigerated sugar cookies, cut into small chunks
- 2 bags (12 oz each) semisweet chocolate chips (4 cups)
- 5 teaspoons vanilla
- 6 Nature Valley™ pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)
Instructions
- 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.
- 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.
- For serving pieces, cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter.
Notes
- * To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 serving
- Calories 170, Total Fat 8g, Cholesterol 5mg, Sodium 65mg, Total Carbohydrate 22g, Protein 2g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 4%
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