Chocolate Crunch Fudge Recipe

Preparation Time 15 min Total Time 25 min Recipe Makes 48

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.