I LOVE girl scout cookies. And I hate that you can only get them during a certain time of year… which I always seem to miss. My two favorite kinds are Thin Mints and Samoas. I randomly stumbled upon this recipe last week and knew I had to make them immediately. It is kind of a lot of steps, but none are difficult… just time consuming. YUM. (adapted fromwww.bakingbites.com)
For the cookie base…
- 1/2 cup sugar
- 1 1/2 sticks butter, softened (3/4 cup)
- 1 large egg
- 1/2 teaspoon vanilla
- 2 cups flour
- 1/4 teaspoon salt
With an electric mixer beat the sugar and butter, until fluffy. Add the egg and vanilla and combine. Slowly add the flour and salt until mixture is crumbly. Remove from bowl and press into greased 9x13inch pan (next time I would not use all of the dough… in fact, I would remove about 1/4 of the dough and discard, pressing the rest into the pan). Bake at 350 degrees for 20-25 minutes, until edges are lightly browned. Remove from oven and cool completely.
Topping…
- 3 1/2 cups shredded coconut, toasted
- 15 ounces soft caramels
- 4 tablespoons milk
- 1/3 teaspoon salt
- 10 ounces semi-sweet chocolate
Toast the coconut in a pan or in the oven… stirring to make sure not to burn it. Remove from pan. Meanwhile, in a microwave-proof bowl melt the caramel, milk and salt together, stirring every 30 seconds or so, until melted and smooth. Add the coconut and stir to combine. Pour over the cookie crust and spread evenly on top. Let cool completely.
Once cool, cut into square bars and remove from pan.
Melt the chocolate and dip each square in the chocolate (cookie side down). Place each piece on wax paper and let cool completely. Take the remaining melted chocolate and drizzle over the tops of the cookie bars. Cool completely.
SERVE AND ENJOY!!!
UPDATE: These taste even BETTER after two days in an airtight container… mmm.
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