300x600
Samoas Girl Scout Cookie Fudge
INGREDIENTS
- 3 1/2 Cups White Chocolate Chips
- 1/2 tsp Vanilla
- 1 14oz Can of Sweetened Condensed Milk
- 18 Samoas Cookies (or Caramel Delites)
- 1 13 oz Bag Kraft Caramels
- 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 8×8 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.
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