Sugar Cookie Chocolate Crunch Fudge Recipes

SUGAR COOKIE TOAST CRUNCH™ FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil hanging over 2 sides for easy removal. Spray with cooking spray.
• In medium microwavable bowl, microwave half of the chopped white chocolate baking squares and the butter uncovered on High 1 minute to 1 minute 30 seconds, until mixture can be stirred smooth. Slightly crush 2 cups of the cereal and stir in melted white chocolate until completely coated; press evenly in pan. Set aside.
• In small microwavable bowl, stir together generous 1/2 cup condensed milk and remaining chopped white chocolate baking squares. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth. In another small microwavable bowl, stir together remaining condensed milk and the semisweet chocolate chips. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth.
• Spread melted white vanilla mixture over crust in pan. Evenly spoon and spread semisweet chocolate mixture over white mixture.
• Slightly crush remaining cereal, sprinkle over fudge. Sprinkle with peppermint candies; gently press into fudge. Refrigerate about 2 hours or until set.
• Remove fudge from pan. Cut into 8 rows by 8 rows to make 1-inch squares. Store tightly covered up to 2 weeks with waxed paper between layers.

SUGAR COOKIE CHOCOLATE CRUNCH FUDGE

Steps:

• In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn cyrup, butter salt, and condenesed milk over med heat for 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to med-low; stir in cookies dough chuncks. 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 are melted and mixture is smooth. Add crunched granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stiring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan. Refrigerate uncovered at least 2 hours or until firm.
• Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on a platter garnished with mint sprigs..