Girl Scout Cookies© Recipes
Girl Scout Peanut Butter Patties© Cake Bars
1 yellow box cake mix
½ cup butter
1 cup chocolate chips
½ cup cream peanut butter
14oz can of sweetened condensed milk
12-15 Girl Scout Peanut Butter Patties©, coarsely chopped
Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with foil and spray with nonstick cooking spray. In a large bowl, combine cake mix, butter and egg until it forms a dough. Press dough into the bottom of the prepared pan. Top with chocolate chips. In a separate bowl, stir the sweetened condensed milk and peanut butter together till well combined and pour over the dough. Top with the chopped Girl Scout Peanut Butter Patties. Bake for 23 – 25 minutes in the preheated oven. Let them cool completely, cut into squares and serve.
Fudge Mint Popcorn
8 cups popcorn
1 cup miniature marshmallows
¾ cup M&M's, divided (I use mint M&M's)
1 ½ cups Girl Scout Thin Mints Cookies©, chopped and divided
1 ½ cup white chocolate chips
1 teaspoon shortening
¼ cup green candy melts
3 tablespoons sprinkles
In a large bowl, combine popcorn, marshmallows, ½ cup M&M's and 1 cup of the Girl Scout Thin Mints Cookies. Crush the extra ½ cup of cookies into crumbs and set aside with the extra M&M's. In a microwave safe bowl combine the white chocolate chips and shortening. Heat slowly, stirring every 30 seconds until melted. Pour over popcorn mixture and miss everything together till coated. Spread out onto a wax paper lined cookie sheet. Sprinkle with the extra cookies and M&M's. Let this mixture set up. In a microwave safe bowl, melt the green candy melts stirring every 30 seconds until melted. Drizzle over the popcorn and top with the sprinkles. Let this mixture set up before serving.
Girl Scout Lemonades© Cheesecake
1 ½ cup crushed Girl Scout Lemonades©
1 teaspoon white sugar
4 tablespoons melted butter
16 ounces cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
16 ounces sour cream
Preheat oven to 350 degrees. For the filling, in a small bowl, combine the Girl Scout Lemonades, 1 teaspoon white sugar and the melted butter. Press this mixture into the bottom of a 8 or 9 inch springform pan. Bake in the preheated oven for 10 minutes. Remove from the oven and allow the crust to cool completely. Make the filling in a separate bowl. Combine with a hand mixer the cream cheese and eggs on medium low until smooth. Beat in 1 cup of sugar and vanilla. Fold in the sour cream just until blended. Do not over mix. Pour mixture into the cooled crust. Bake in the preheated oven for 30 minutes then turn the oven off. When the cheesecake has reached room temperature, chill the cheesecake in the refrigerator for 8 hours before serving.
Mini Peanut Butter Trifles
Ingredients for Peanut Butter Mousse:
4 ounces cream cheese, softened
½ cup creamy peanut butter
½ cup plus 1 tablespoon confectioners' sugar
¼ teaspoon vanilla extract
2 tablespoons heavy cream
Ingredients for Trifle Layers:
10 Girl Scout Peanut Butter Sandwiches©, chopped
1 jar fudge sauce
½ cup whipping cream plus 1 tablespoon confectioners' sugar, whipped
Make the peanut butter mousse in a stand mixer. In the bowl with the whisk attachment, beat cream cheese, peanut butter, confectioners' sugar, vanilla, and heavy cream until thoroughly combined and fluffy. This should take about 3 minutes.
To assemble the trifles, place a little of the chopped Girl Scout Peanut Butter Sandwiches in the bottom of a parfait glass (I use a wine glass). Pipe in a layer of peanut butter mousse; add a layer of fudge sauce. Repeat the layers till you reach the top. Finish with whipped cream and garnish with chopped cookies.
Salted Brown Butter Rice Crispy Bars with Girl Scout Carmel DeLites©
½ cup butter
10 ounces marshmallows
¼ teaspoon coarse sea salt
6 cups Rice Crispy cereal
10 Girl Scout Carmel DeLites©, chopped
Generously butter an 8 inch square pan. Place the Rice Crispy cereal in a large bowl. In a large saucepan, melt the butter over medium-low heat. Cook the butter stirring regularly until the butter begins to turn golden brown and has a nutty smell. Remove the butter from the heat and add the marshmallows, stirring constantly. If the butter doesn't melt the marshmallows completely, return to low heat, stirring constantly, until the marshmallows are melted. Pour the marshmallow mixture into the bowl of cereal and add the sea salt. Stir the mixture till combined. Pour half the mixture into the prepared pan. Pat mixture down and top with ½ of the chopped cookies. Repeat this process by topping with the remaining rice crispy mixture and the remaining cookies. Allow this to cool completely. Remove from the pan and slice into bars to serve.
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