girl scout

Samoas Brownies

recipe of the Best Brownies

sugar

unsalted butter, room temp, cut into tablespoons

heavy cream, room temp

coconut

chocolate

Prepare the brownies according to the directions and allow to cool.

While the brownies cool, make the coconut caramel. In a medium saucepan, heat the sugar on medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don&#8217;t stir too often, just enough to keep everything evenly cooking.

After 5 minutes, the sugar should become fully melted. Once it becomes an amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You&#8217;re doing it right.

Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.

Next, pour in the heavy cream and sea salt. You can use 1 to 1 1/2 teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat. Stir in coconut flakes. Set aside until brownies are completely cooled.

Run a knife along the edges so they don&#8217;t stick to the pan. Spread the coconut caramel on top of the brownies. Again, run a knife along the edges to prevent anything from sticking to the pan.

Heat the chocolate for the drizzle in a microwave-safe bowl in 30 second increments.

Spoon melted chocolate into a small ziplock bag, creating a makeshift pastry bag. Cut a small (tiny!) slit at the bottom corner of the bag. Drizzle the melted chocolate over the coconut caramel. Set in the fridge to cool for about 1 hour. Cut into 9 brownies and serve!

Just made these and they turned out great! Wish I could post a pic. Mine didn’t turn out the prettiest but they are yummy!

No Thin Mints are actually harmed in making this recipe! However, this Puppy Chow tastes like your favorite Girl Scout Thin Mint cookies!

Thin Mint Puppy Chow

Ghirardelli chocolate wafers

Andes mint candy (or Andes baking bits)

Rice Chex cereal

(8 ounce) Mint m&m candies

In microwave, melt chocolate wafers with mint candy...

In microwave, melt chocolate wafers with mint candy together for one minute, stir and continue melting in 30 second intervals until smooth (mine took a total of 2 minutes).

In a large mixing bowl, combine cereal with...

In a large mixing bowl, combine cereal with melted chocolate. Fold with a large wooden spoon until all cereal is coated.

In a large, gallon sized ziploc bag, add...

In a large, gallon sized ziploc bag, add powdered sugar. Spoon in chocolate cereal mixture. Seal bag and shake until powdered sugar is coating all the cereal completely. Pour onto a large piece of wax paper and allow chocolate to set (about 20 minutes). Combine candies with chex and store in an airtight container. ENJOY!

No churn thin mint ice cream is such an easy treat that is BEYOND delicious! It is incredibly rich and the perfect mix of vanilla flavor and thin mint cookies. Such a fun flavor and a delicious way to use Girl Scouts cookies! The ice cream is incredibly easy to make with only 3 ingredients required for the base. You can easily customize it to make it how you like it, and you could also use any Girl Scout cookie flavor you&#039;d like!

No Churn Thin Mint Ice Cream

heavy whipping cream

sweetened condensed milk

girl scout thin mint cookies (chopped)

tsp vanilla extract

sea salt

To start, in a large mixing bowl, mix together the sweetened condensed milk, vanilla, and sea salt. Set aside.

Next, using a stand mixer (with the whisk attachment) or a hand mixer, whip the chilled heavy cream on high until firm peaks form. About 5 minutes!

Add about 1 cup of the whipped cream to the condensed milk mixture and fold them together using a rubber spatula. Once it’s mostly incorporated, add in the rest of the whipped cream.

Fold together gently until nice &amp; smooth. Next, add in the chopped thin mints.

Pour the mixture into a freezer-safe container. I love these containers (they are 32oz each) and mine filled up 1½ containers. The ice cream yields about 48oz of ice cream.

Store in the freezer for 8-10 hours or overnight until completely frozen. Enjoy!

Samoa Truffles are easy and delicious with only 4 ingredients!

Samoa Truffles

store bought soft caramels (such as Kraft)

tbsp milk

salt

chocolate candy melts

Place a large skillet over medium high heat then add the coconut to the pan. Stir constantly for 5 to 7 minutes or until the coconut turns a golden brown color. Remove from pan and let cool.

Bring a small pot, filled with an inch or two of water to a boil. Place the caramels, milk and salt in a metal or glass bowl and rest the bowl in top of the pot, so it's not touching the water. Stir until the caramels become smooth and melted. Stir in the toasted coconut (reserving 1/4 cup for later) and mix to thoroughly combine. The mixture will be really thick.

Pour this out onto a parchment paper lined baking dish and spread into an even layer. Let cool for several minutes until it's cool enough to handle. Roll the caramel mixture into small, teaspoon size balls.

Melt half of the chocolate candy melts according to the package instructions. Dip each ball in the chocolate and tap off any excess chocolate. Lay on a wax paper lined baking sheet to dry.

Once all the caramel balls are dipped, heat the remaining chocolate and dip the balls again. This time sprinkle the reserved coconut on top before the chocolate dries. Let dry and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1653512813/ih1gck23X.mp4

These 4 ingredient, girl scout inspired, cookie truffles are deliciously easy treat to make!

Never thought you&#039;d have these peanut butter and chocolate cookies again? My Gluten Free Tagalongs are just like what you remember!

Gluten Free Tagalongs (A Girl Scout Cookie Copycat Recipe)

(226 grams) butter,

(63 grams) powdered sugar

egg white,

(210 g) Kim's gluten free flour blend

cornstarch

tsp kosher salt

tsp baking powder

(240 grams) smooth peanut butter

(57 grams) butter, softened

(125 grams) powdered sugar

¼ tsp kosher salt

oz (340 grams) chopped milk chocolate

oz (28 grams) finely grated cocoa butter

Beat butter until smooth. Add powdered sugar and continue beating until incorporated. Add egg white and vanilla extract and mix well to combine..

In another bowl, combine all dry ingredients. Add dry ingredients to butter and egg mixture and mix on low until combined. Form the dough into a disk, wrap it in plastic wrap, and chill until cold, about one hour.

Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.

Roll chilled dough to ¼-inch thick and cut with a small round cookie cutter or biscuit cutter (I used a 1¾-inch, but a 2-inch will also work). Place on parchment-lined baking sheet. Using a melon baller (or something similar, such as a teaspoon measure) make an indentation into the middle of each cookie.

Bake cookies for 10-12 minutes, or until the bottom edges are just brown. This next step is optional, but replaces a dehydrator if you want to make the cookies extra crisp. Reduce the oven temperature to 170° F and bake for an additional 45 minutes. Cool completely on wire racks.

Make the Cookies

In a large bowl, combine all filling ingredients and beat until smooth.

Spread about 1 tablespoon of filling over the entire surface of each cookie. Place cookie filling side down on parchment-lined baking sheet, pressing very gently.  Refrigerate cookies until filling is firm. This will set the filling and when the cookies are peeled off the parchment, the tops will be flat and smooth.

Make Peanut Butter Filling

In a large microwavable bowl, microwave the chocolate on half power in 30 second intervals, stirring between each, until melted. Add fat of choice and stir until completely smooth and melted.

Prepare Chocolate

Set up dipping station by placing chilled cookies on the left, melted chocolate in the middle, and a waxed or parchment-paper lined baking sheet on the right. Using a dipping fork (or regular fork), dip cookies in chocolate and tap on side of bowl to remove excess chocolate. Place edge of fork on empty sheet tray and gently slide cookie off fork and onto sheet tray.

Allow chocolate to set at room temperature, or chill them until chocolate is set. Cookies will keep in a covered container at room temperature for about 3-4 days, refrigerated for about a week, or frozen for up to 3 months.

Dip Cookies in Chocolate

The kids where I work asked me if I could make girl s out cookies, and these Tagalongs are perfect - thanks!

Top 5 girl scout recipes from across the web

The most viewed girl scout recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Samoas Brownies

Thin Mint Puppy Chow

No Churn Thin Mint Ice Cream

Samoa Truffles

Gluten Free Tagalongs (A Girl Scout...

Top 5 girl scout recipes from across the web

The most viewed girl scout recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Samoas Brownies

Thin Mint Puppy Chow

No Churn Thin Mint Ice Cream

Samoa Truffles

Gluten Free Tagalongs (A Girl Scout...

The most viewed girl scout recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine