GirlScoutCookieRecipes
Caramel deLites®
Dark Pretzel Bark
Ingredients
1 Package Caramel DeLites® Girl Scout Cookies
2 bars of dark chocolate
1 package pretzels
Instructions
Double boil dark chocolate bars on stove until fully melted
Cover baking sheet in aluminum foil
Crush Caramel deLites and pretzels until they are broken into pieces.
Pour half of the dark chocolate onto the baking sheet and sprinkle with broken cookies and pretzels. Cover pieces with all remaining melted chocolate. Place in freezer for 20 minutes to harden, then store in refrigerator.
Lemonades® Truffles
Ingredients
1 box Lemonades® Girl Scout Cookies (reserve some crushed for garnish)
6-8 ounces cream cheese
1 bag white melting chocolate
Instructions
Place cookies and 6 ounces of cream cheese into a food processor. Pulse until completely combined.
Test the dough by rolling a small portion in your hand. If the dough sticks together well, then do not add any additional cream cheese. If the dough is crumbly and does not stay together, then add the remaining 2 ounces of cream cheese and pulse again until mixed completely.
Once dough is completely mixed, use a scoop to measure out all of the dough to 1 ¼ inch.
Roll each portion of dough in the palm of your hands to form a ball and place on a cookie sheet lined with parchment paper.
Place in the refrigerator for 10 minutes. While the dough chills, melt chocolate by double boiling or heating in the microwave.
Once dough has cooled, dip each ball into the melted chocolate. Use a fork to scoop truffle out of the chocolate and drop onto the lined cookie sheet. Top with crushed Lemonades cookies.
Let dry completely and store in an airtight container for up to 5 days.
Thin Mints® Ice Cream Sandwiches
Ingredients
1 sleeve of Thin Mints® cookies
1 pint of mint chocolate chip ice cream
Instructions
Scoop ice cream while cold and hard and use a knife to flatten on one cookie. Firmly press together both cookies on the ice cream center and immediately put in freezer to refreeze the ice cream sandwich together.
Adventurefuls® Cheesecake Bites
Ingredients
1 carton Adventurefuls® cookies
1 c. heavy cream
2 (8 oz.) blocks cream cheese, softened
¼ c. sour cream
1 c. powdered sugar
1 tsp. pure vanilla extract
1 tsp. lemon juice
Pinch of kosher salt
Chocolate Shell topping
Instructions
Line 15 muffin tins with cupcake liners and place one Adventurefuls® in the bottom of the liner – striped side facing up. In a large bowl using a hand mixer or stand mixer, beat the heavy cream until stiff peaks form – about 5 minutes.
In another large bowl, beat the cream cheese and sour cream until smooth. Add powdered sugar, vanilla, lemon juice and salt. Fold the whipped cream into the cream cheese mixture. Fill cupcake liners with cream cheese filling and smooth tops with back of spoon. Cover and refrigerate at least 4 hours. Remove from cupcake liners and place cheesecake bites on rack over cookie sheet. Drizzle the chocolate shell topping over the top in three lines or any design you wish. Return to refrigerator for 5 minutes until chocolate shell is set.
Toast-Yay!® Cheesecake
Ingredients
1-½ cups Toast-Yay!™ Girl Scout
Cookies, crushed
3 tbsp. butter, melted
14 oz. condensed milk
2 packages (8 oz. each) cream cheese, softened
3 eggs
3 tbsp. flour
1 tsp. vanilla extract
3 sliced strawberries
Instructions
Preheat oven to 300 degrees.
Combine Toast-yay! cookies with butter and press into bottom of a 9-inch pan.
In a bowl, beat cream cheese until fluffy and gradually add condensed milk, eggs, flour, and vanilla. Mix well, then pour into crust.
Bake for 55 minutes or until center is almost set. Chill, then add sliced strawberries to the top.
Peanut Butter Patties® Caramel Turtles
Ingredients
2 milk chocolate bars
6 caramel candies
30 pecan halves
6 Girl Scout Peanut Butter Patties® Girl Scout Cookies
Instructions
Preheat oven to 250 degrees.
Break each chocolate bar into four pieces. Place each piece 2 inches apart on a parchment paper-lined baking sheet. Top each with one piece of caramel candy.
Bake 5 to 7 minutes or until caramel just starts to soften.
Immediately press one pecan half on one side of the caramel for the turtle’s head, then press four pecan halves onto each corner for the turtle’s legs. Place one Peanut Butter Patties Girl Scout Cookie on top of each candy and press down. Let the cookie sit for several minutes to set.
Lemon Strawberry Shortcake Yogurt Popsicles
Ingredients
2 cups sliced strawberries
2 cups strawberry-flavored
Greek yogurt
1 sleeve Trefoils® Girl Scout Cookies
Instructions
Small paper cups
Popsicle sticks
1 sliced lemon
Crush Trefoils® cookies into fine crumbs and press into the bottoms of the paper cups.
Combine the Greek yogurt with the sliced strawberries and add to the cups on top of the Shortbread cookie crumbs.
Place lemon slice on top, then insert a popsicle stick through the lemon slice and into the paper cups.
Place the molds in the freezer for at least 4 hours, until the popsicles are completely frozen.
To remove the popsicles, run the molds under hot water for a few seconds.
Caramel Chocolate
Chip Banana Milkshake
Ingredients
1 cup Caramel Chocolate Chip cookies (crushed)
2 large bananas (sliced)
1 tbsp cacao powder
1 cup unsweetened almond milk
Instructions
Combine all ingredients into blender and blend until smooth.
Pour in glass and dust with cacao powder.
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