Sugar Cookie-Chocolate Crunch Fudge from Pillsbury.com:

Sugar Cookie-Chocolate Crunch Fudge

INGREDIENTS
2 tablespoons light corn syrup
2 tablespoons butter or margarine
1/4 teaspoon salt
1 can (14 oz) sweetened condensed milk (not evaporated)
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies, cut into small chunks
2 bags (12 oz each) semisweet chocolate chips
5 teaspoons vanilla
6 Nature Valley® pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)*
Fresh mint sprigs, if desired
DIRECTIONS

* 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. 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 160°F. Remove from heat.
* 2  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 12x8-inch or 13x9-inch pan.** Refrigerate uncovered at least 2 hours or until firm.
* 3 Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
** To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.

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Macaroon Madness Bars

Macaroon Madness Bars (Food and Whine)

Macaroon Madness Bars

These bars are best made over two days, as they benefit greatly from an overnight stay in the fridge. Bake them up on day one, refrigerate overnight, then prepare the topping the second day, cut and serve.

ingredients

For the Base:

1/2 cup butter, at room temperature

2 cups flour

2 Tbsp. cornstarch

1 tsp. baking powder

For the Filling:

1 cup butter, melted

1 1/4 cups brown sugar

1 tsp. vanilla

1/4 tsp. salt (eliminate if you used salted butter)

3 eggs, beaten

1 can (14 oz.) sweetened condensed milk

2 cups sweetened coconut flakes or shreds

2 cups quick cooking oatmeal

1 cup toasted ground almonds (optional)

For the Topping:

Caramel syrup (recipe below or use any bottled caramel syrup)

1/2 cup chocolate chips

1/2 cup white chocolate chips

method

For the base: Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang at either end (for lifting out later). Spray parchment lightly with cooking spray.

Combine all ingredients in a bowl, food processor or stand mixer until well combined. Press it well into the bottom of the baking pan (I like to use the bottom of a glass to press it down). Set aside.

Preheat oven to 350° F.

For the filling: In a large saucepan, over low heat, combine butter, sugar, vanilla, salt and condensed milk. Stir well until sugar is dissolved. Remove from heat, stir in beaten eggs until well incorporated. Fold in the coconut, oatmeal and ground almonds (if using). Pour into the prepared pan and bake for 25 - 30 minutes or the top is golden brown (the centre may still be a bit wobbly but if really wobbly, cook a few minutes longer).

Cool completely then ideally, cover and refrigerate overnight in the pan or at least for several hours before attempting to cut.

For the topping: Prepare caramel syrup (recipe below) and allow to cool in the refrigerator at least an hour. Remove pan from fridge, drizzle with cooled caramel syrup then return to the fridge for 15-20 minutes. Melt white chocolate chips. Remove pan from fridge, drizzle white chocolate over top then return to the refrigerator for another 15 minutes. Melt chocolate chips, remove pan from fridge and drizzle chocolate over top. Return to the fridge to set then remove bars from pan by lifting edges of parchment and cut into square or triangles. I like to keep these bars in the fridge or they also freeze well.

Caramel Syrup Recipe:

1/2 cup brown sugar

1/4 cup heavy cream (whipping/35% cream)

1 1/2 tsp. cornstarch

1 1/2 tsp. butter

Combine all ingredients in a small saucepan. Bring to a boil, stirring. Boil for 1 minute, stirring. Remove from heat and refrigerate for at least one hour.

Adapted from a Group Recipes recipe

Many thanks to Food and Whine!!!

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