A simple DIY solution to a cookie craving
Everyone has a Girl Scout favorite cookie. We all know it can be hard to wait until cookie season rolls around if we don’t have enough of our beloved cookies. It happens to all of us. But don’t worry! You can make your own green vests if you don’t see the girls wearing them in front of the grocery shop this year. Samoas are your favorite, and how could they not? We’ve got you covered. A no-bake option will make it easy to satisfy your cookie cravings in as little as twenty minutes.
Serves 2 dozen
20 minutes
INGREDIENTS :
- 1 sleeve Ritz crackers (or 24 crackers)
- 1 (11 oz.) package caramel bits
- 3 tablespoons heavy cream
- 2 cups shredded coconut, toasted*
- 2 squares chocolate candiquik (melting chocolate) or 1/2 cup semi-sweet chocolate chips
DIRECTIONS :
- *Place toasted coconut in a large pan and cook over low heat for 3-5 minutes, stirring frequently, until coconut is lightly browned.
- Line a baking sheet with parchment paper and spread Ritz cracker 2 inches apart. Set aside until ready to use.
- Combine caramel candies and heavy cream in a large, microwaveable bowl, and microwave in 30-second increments, stirring in between, until melted and smooth.
- Fold in toasted coconut until fully incorporated, then drop coconut caramel mixture onto Ritz crackers and spread into an even layer that covers the cracker.
- In a (completely dry) microwaveable bowl, microwave chocolate in 30-second increments, stirring in between, until melted and smooth. Let cool 5-10 minutes.
- Optional: transfer melted chocolate to a resealable plastic bag and snip off corner.
- Use a spoon or sandwich bag to drizzle (cooled) melted chocolate over cookies.
- Let set before serving or store in an air-tight container. Enjoy!
These Copycat Girl Scout Samoa Cookies Are So Good They’ll Drive You Insane
Yield:
2
Cook Time:
5 minutes
Additional Time:
10 minutes
Total Time:
5 minutes
Ingredients
- 1 sleeve Ritz crackers (or 24 crackers)
- 1 (11 oz.) package caramel bits
- 3 tablespoons heavy cream
- 2 cups shredded coconut, toasted*
- 2 squares chocolate candiquik (melting chocolate) or 1/2 cup semi-sweet chocolate chips
Instructions
- *Place toasted coconut in a large pan and cook over low heat for 3-5 minutes, stirring frequently, until coconut is lightly browned.
- Line a baking sheet with parchment paper and spread Ritz cracker 2 inches apart. Set aside until ready to use.
- Combine caramel candies and heavy cream in a large, microwaveable bowl, and microwave in 30-second increments, stirring in between, until melted and smooth.
- Fold in toasted coconut until fully incorporated, then drop coconut caramel mixture onto Ritz crackers and spread into an even layer that covers the cracker.
- In a (completely dry) microwaveable bowl, microwave chocolate in 30-second increments, stirring in between, until melted and smooth. Let cool 5-10 minutes.
- Optional: transfer melted chocolate to a resealable plastic bag and snip off corner.
- Use a spoon or sandwich bag to drizzle (cooled) melted chocolate over cookies.
- Let set before serving or store in an air-tight container. Enjoy!
