Sister Mary Jane Bling's Recipe for The Purple Box of Girl Scout Cookies.

Every year I like to treat myself to at least one box of Girl Scout cookies, preferably the Samoas (purple box). But now I start to want them more than once a year. Yes the bread store carried the replicas but I don’t want so much chocolate on them. They had a fudge dip one.

Well I’m here to save the day. If you want to take the time to make some here’s the recipe:)

IngredientsCookie Base

  • 1/2 cup sugar
  • 3/4 cup butter, softened
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 2 cups all purpose flour
  • 1/4 tsp. salt

Topping

  • 3 cups shredded sweetened coconut
  • 12-oz good-quality chewy caramels
  • 1/4 tsp. salt
  • 3 tbsp. milk
  • 10 oz. dark or semisweet chocolate chips

Directions
1. Preheat oven to 350F.2. Line a 9×13-inch baking pan with parchment paper.
3. In the bowl of your stand mixer fitted with the paddle attachment, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
4. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. 
5. Pour crumbly dough into prepapred pan and press into an even layer [tip: use the back of a measuring cup to press in the dough]. 6. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
7. In a dry non stick skillet over medium heat, add the coconut and toast on the stovetop until golden brown [be careful not to burn it!]. Once toasted, set aside and allow to cool. 
8. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook 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.
9. Put dollops of the coconut and caramel topping all over the cooled shortbread base. Using a small spatula, spread the topping into an even layer. 10. Let topping set until cooled. When cooled, cut into 30 bars with a large knife.
11. Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.12. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper.
13. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
14. Let chocolate set completely before storing in an airtight container.(via Christine)

Tatiana Johnsoncake, cookies, food, girl scouts, mouth, pie, recipe, sweet, taste, nun, church, sister, familyComment