Sugar Cookie Chocolate Crunch Fudge

2 Tbsp light corn syrup
2 Tbsp butter or margarine
1/4 tsp salt
1 can  sweetened condensed milk
2 roll Pillsbury refrigerated sugar cookies, Cut into small chunks
2 bags semi-sweet chocolate chips
5 teaspoons vanilla
6 Nature Valley Pecan Crunch crunchy granola bars, coarsely crushed

In 3 quart heavy saucepan or deep 10" nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2-3 minutes, Stirring constantly with wooden spoon, until well blended. Reduced 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*. 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 x 8 inch or 13 x 9 inch pan.  Refrigerate uncovered at least 2hours 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 sprigs.