Samoa Girl Scout Cookie Fudge Recipe
User Reviews
5
Samoa Girl Scout Cookie Fudge Recipe
Description
The Samoa Girl Scout Cookie Fudge Recipe creates a rich, sweet fudge featuring layers of Samoa cookies nestled between smooth white chocolate and sweetened condensed milk mixture. The recipe uses a double boiler to gently melt the white chocolate and condensed milk with vanilla, ensuring a creamy texture. After layering the cookies and fudge mixture, chilling sets the dessert firmly for handling.
The final step involves melting caramel candies with water to form a smooth sauce mixed with shredded sweetened coconut, which adds a chewy texture and tropical sweetness atop the firm fudge layers. The melted dark chocolate drizzle offers a contrasting slight bitterness to balance the overall sweetness.
This fudge delivers the layered flavors and textures reminiscent of Samoa cookies, combining crispy cookie centers with luscious fudge and coconut caramel topping. It is best served after firm chilling, allowing clean squares to be cut and enjoyed as a special sweet treat.
Ingredients
- 3 1/2 Cups white chocolate chips
- 1/2 tsp vanilla
- 1 14 oz sweetened condensed milk
- 18 samoas cookies or Caramel Delites
- 1 13 oz caramel candy Kraft brand
- 1 Cup sweetened coconut flakes
- 1/4 Cup chocolate melted (I used Ghiradelli Dark Melting Wafers)
Instructions
- Fill a saucepan about 3/4 of the way full with water. Place a glass mixing bowl over the top to create a double boiler. Make sure the water in the saucepan is not touching it. Allow the water to come to a simmer over medium heat. Add the white chocolate chips, sweetened condensed milk, and vanilla. Stir continuously until melted and smooth.
- Line an 8x8 pan with parchment paper. Then place 9 of the Samoas cookies on the bottom. Pour half of the chocolate and condensed milk mixture over the top of the cookies. Gently spread with a spatula, careful not to disturb the cookies.
- Place the other 9 cookies in a single layer on top of the previously poured fudge. Add the other half of the white chocolate and again, gently spread with a spatula.
- Place in the refrigerator and chill for at least 45 minutes - until firm.
- Unwrap caramels and place in a microwave-safe bowl. Add 1.5 Tablespoons of water and microwave in 30-second intervals, stir in between until smooth. Add the coconut and stir until well combined. Microwave another 30 seconds, stir, then spread over the top of the fudge.
- Drizzle the melted chocolate over the coconut layer. Chill in the fridge 2-3 hours, until all layers are set.
- Cut into small squares for serving. Store leftovers in an airtight container in either the refrigerator or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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