The beginning of the year always brings great promise…and Girl Scout cookies. They’re in front of the grocery stores selling their adorable hearts out. They even got REALLY smart and came into the restaurant I work at to sell to all of us servers. Talk about strategy! If I know anything about my co-workers, it’s that they can scarf down some sweets. If I ever bring in something I’ve made, they’re gone before I can blink. So if there are any moms out there trying to help their daughters sell cookies, I couldn’t recommend enough that restaurant servers are an ideal Girl Scout cookie target market.
Alas…Girl Scout season has come and gone…those delicious boxes of cookies have disappeared from our cabinets. And long gone from our taste buds. Sadness. So what do we do now? Well, we get all inspired up in this kitchen and make some copycats! Or we transform those bad boys into a brand new vessel of Girl Scout cookieness. So I shall present to you folks…the samoa truffle aka caramel delite aka whatever else these things are called.
It only takes a few ingredients and a little bit of time out of your day to have this delite-ful recreation. Start with a block of cream cheese and some caramel. You can make your own caramel with this recipe at Gimme Some Oven, or just buy a bag/bottle of caramel from the store. Whatever pleases your beautiful Girl Scout cookie lovin’ soul. Pick up a package of shortbread cookies, a bag of chocolate chips and coconut flakes. These are almost all in the same aisle which we can appreciate the ease of that…hell yeah!
Starting with the cream cheese and caramel, mix those together with a mixer. Then add all the rest of the ingredients and let it firm up a little bit in the fridge/freezer for a few minutes so they’re easier to roll and not so sticky. Then comes the fun part of dipping them into melted chocolate and sprinkling crushed up shortbread on top for pretties! These are a fantastic alternative to any cake balls or oreo balls you’ve made in the past 🙂 Enjoy!
- Category: Desserts
- 1 package cream cheese
- 1/2 cup caramel
- 1 cup shortbread cookies, crushed
- 1/4 cup mini chocolate chips
- 1/2 cup coconut flakes, unsweetened or sweetened
- 1/2 cup dark chocolate chips or melting chocolate for dipping
- 1 tablespoon coconut oil
- In a medium bowl, beat cream cheese with a mixer. Add in caramel.
- Crush shortbread cookies in a ziploc bag. *1 sleeve of Keebler's shortbread cookies makes about 1 cup*
- Add the crushed cookies, mini chocolate chips & coconut flakes. Mix all together and put in the fridge/freezer for 10ish minutes to harden the mixture a little bit.
- Meanwhile in a microwave safe bowl, add the chocolate you'll be using for dipping & a tablespoon of coconut oil (unless using melting wafers specifically made for melting). In 30 second increments, melt the chocolate and stir until chocolate is smooth and melted.
- Take the cream cheese mixture out of the fridge and roll into balls with your hands. Using a handy dandy candy dipper (or spoon!), dip the balls into the melted chocolate and set onto a piece of wax paper.
- Wahlah! You've done it ;)