2 Tblspn light corn syrup
2 Tblspns butter or margarine
1/4 tsp salt
1 can (14 oz.) sweetened condensed milk (NOT evaporated)
1 roll sugar cookie dough, cut into small chunks (I home-make sugar cookie dough)
2 bags semisweet chocolate chips (24 oz total)
5 tsp vanilla
6 pecan crunch crunchy granola bars (or your favorite granola bar), coarsely crushed
(about 1 cup)
In 3-qt. heavy saucepan or deep skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2-3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3-5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160F. Remove from heat.
Stir in chocolate chips and vanilla until until chips are melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1-2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 12x8 inch or 13x9 in pn. Refrigerate uncovered at least 2 hours or until firm.
Cut into 8x6 rows. Serve with fresh mint sprigs if desired.