Ingredients

• 2 Tablespoons Light Corn Syrup
• 2 Tablespoon Butter or Margarine
• 1/4 Teaspoon Salt
• 1 Can (14 oz) Sweetened Condensed Milk
• 1 Roll (16.5 oz) Refrigerated Sugar Cookies, cut into small chunks
• 2 Bags (12 oz each) Semisweet Chocolate Chips
• 5 Teaspoon Vanilla
• 6 Crunchy Pecan Granola Bars, coarsely crushed

Directions

1. In 3-quart heavy saucepan or deep 1—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. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160F. Remove from heat. 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 12×8-inch or 13×9-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 platter garnished with mint springs.

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