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
Yields 48
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Prep Time
15 min
Total Time
2 hr 15 min
Prep Time
15 min
Total Time
2 hr 15 min
Ingredients
  1. 2 tablespoons light corn syrup
  2. 2 tablespoons butter or margarine
  3. 1/4 teaspoon salt
  4. 1 can (14 oz) sweetened condensed milk (not evaporated)
  5. 1 roll Pillsbury™ refrigerated sugar cookies, cut into small chunks
  6. 2 bags (12 oz each) semisweet chocolate chips (4 cups)
  7. 5 teaspoons vanilla
  8. 6 Nature Valley™ pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)
Instructions
  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.
Notes
  1. * 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
  1. Serving Size: 1 serving
  2. 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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