Best Girl Scout Cookie Crunch Bars Recipes

SAMOAS BARS - JUST LIKE THE GIRL SCOUT COOKIES!

Steps:

• Preheat oven to 350°F
• For the cookie base: Line a 9×13-inch baking pan with aluminum foil, and spray it lightly with cooking spray.
• In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
• Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
• Pour crumbly dough into prepared pan and press into an even layer.
• Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.
• For the topping: Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
• Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
• Put dollops of the topping all over the shortbread base. Using the spatula, spread the topping in an even layer. Let topping set until cooled.
• When cooled, cut into 30 bars with a large knife or a pizza cutter.
• Once bars are cut, melt chocolate in a small bowl. Heat it on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
• Dip the base of each bar into the chocolate and place on a clean piece of wax paper.
• Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish.
• Let chocolate set completely before storing in an airtight container.

GIRL SCOUT COOKIE CRUNCH BARS

Steps:

• 1. Melt a high quality milk chocolate over a double boiler and set aside.
• 2. Combine peanut butter (I like to use the kind you grind yourself at Whole Foods) and oil with a mixer, then crumble the cookies and fold into the peanut butter Add the melted chocolate and fold in trying not to break up the cookies too much. Pour into 13"x 9" pan lined with plastic wrap that hangs over the edges. Put in refrigerator for two hours.
• 3. Melt a high quality semi-sweet or bittersweet chocolate over a double boiler, then set aside for 15 minutes to cool. Whip the heavy cream and add the cooled chocolate into it 1/4 at a time gently folding in. Spread on top of the first layer in the 13"x 9" pan. Return to refrigerator for 3 hours or overnight.
• 4. Remove the pan from the refrigerator and pull up on the plastic wrap. Set on a cutting board and cut into desired size squares then dust with cocoa powder.