ASHLIN WILDUN / GIRL SCOUT
www.gsmidtn.org
Samoa Caramel Bark
2 Boxes Samoa Girl Scout Cookies
2 sticks of unsalted butter
1 cup light brown sugar
1 1/2 cups chocolate chips
1. Preheat oven to 375 degrees. Crush Samoa cookies into small pieces. Place Samoa pieces at the bottom of a foil lined 9x11 baking sheet.
2. In a saucepan melt butter and brown sugar. Bring to a boil and stir for 3 minutes. Pour over top Samoa pieces.
3. Bake for 8 minutes. Brown sugar mixture will caramelize and bubble. When done, remove from oven and sprinkle with chocolate chips. Place in the refrigerator or freezer to harden.
4. Once hard, break or cut into individual pieces. Enjoy!
Tagalong Dip
1/2 c. Peanut Butter
8 oz. Cream Cheese
2 c. Powdered Sugar
1-2 T. Milk
Approx. 10 Tagalong Cookies
1. In a stand mixer, whisk together the cream cheese and the peanut butter
until smooth.
2. Gradually add in the powdered sugar and milk, alternately, whisking
in between additions.
3. Switch to a paddle attachment. Add in the Tagalong cookies and mix
on high, until cookies are broken up really well and incorporated.
4. Serve with apples or graham crackers.
