Ok so I know this isn't really a "healthy" recipe.....but yesterday was Valentine's Day and I made this for my boys' teachers and their bus driver. I have to say that I haven't eaten any of it (I have enough chocolate that I received to take care of that!) So I was able to pass it out and not feel guilty for making it. But I will give you points at the end in case you are interested.
This recipe is one that is printed in the Pillsbury 2011 Calendar. If you get this calender then it's February's recipe and like me, look at it every day! I made a couple of small modifications for what I had on hand, but otherwise I didn't change the recipe.
Sugar Cookie-Chocolate Crunch Fudge
2 tbsp light corn syrup
2 tbsp butter or margarine
1/4 tsp salt
1 can (14oz) sweetened condensed milk (NOT EVAPORATED)
1 roll ready made sugar cookie dough (in the refrigerated section), cut into chunks
2 bags (12 oz each) milk chocolate chips
5 tsp vanilla extract
6 chocolate chip granola bars, coarsely chopped
In a 3 quart heavy saucepan, cook corn syrup, butter, salt and milk over medium heat 2-3 minutes, stirring constantly with a wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks (they will melt into the mixture so don't be alarmed). Cook 3-5 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 chopped granola bars; stir until well blended. Cook over low heat 1-2 minutes, stirring constantly until mixture is shiny. Spread in ungreased 12x8in or 13x9in pan. Refrigerate uncovered at least 2 hours or until firm.
Cut into 8 rows by 6 rows. Serve immediately, store leftovers in the fridge.
My oldest got to taste them and said they were really good and begged and pleaded for us to keep a couple of them. So I did....but I still haven't had one..
Point for this is: 4 per square (this recipe yields 48 squares)