Sugar Cookie Chocolate Crunch Fudge

• 2 tablespoons light corn syrup
• 2 tablespoons butter or 2 tablespoons margarine
• 14 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk (not evaporated)
• 1 (16 1/2 ounce) roll pillsbury create 'n bake refrigerated sugar cookie dough, cut into small chunks
• 2 (12 ounce) bags semi-sweet chocolate chips
• 5 teaspoons vanilla
• 6 Nature Valley pecan crunch granola bars, coarsely crushed (3 pouches from 8.9-oz box)

1. In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended.
2. Reduce heat to medium-low; stir in cookie dough chunks.
3. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160F
4. Remove from heat.
5. Stir in chocolate chips and vanilla until chips are melted and mixture is smooth.
6. Add crushed granola bars; stir until well blended.
7. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny.
8. Spread in ungreased 12x8-inch or 13x9-inch pan.
9. Refrigerate uncovered at least 2 hours or until firm.
10. Cut into 8 rows by 6 rows.
11. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.
12. NOTE: To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
13. NOTE:To easily cut fudge, line pan with foil so foil extends over sides of pan.
14. Lift candy from pan using foil.

light corn syrup, butter, salt, condensed milk, roll pillsbury create, semisweet chocolate chips, vanilla, granola bars

Taken from www.food.com/recipe/sugar-cookie-chocolate-crunch-fudge-329771 (may not work)