Chocolate Crunch Fudge Sugar Cookie

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 48


2 tablespoons light corn syrup
2 tablespoons butter or margarine
1/4 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1 roll (16.5 ounces) refrigerated sugar cookie dough, cut into small chunks
2 bags (12 ounces each) semisweet chocolate chips
5 teaspoons vanilla
1 cup coarsely crushed granola bars


In 3-quart heavy saucepan or 10-inch non-stick skillet, 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 and candy thermometer reads 160 degrees F. Remove from heat. Stir in Chocolate chips and vanilla until chips 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 13xnine inch pan. Refrigerate uncovered at least 2 hours or until firm. Cut into 8 rows by 6 rows.


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