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Samoas Fudge

In case you missed my last two posts (#1 and #2), you’ve landed smack dab in the middle of Samoas Week here at Something Swanky! Week 1 of 3 weeks dedicated to all things Girl Scout Cookie-inspired.
This fudge is awesome. I haven’t been able to stop eating it.
There are a couple of different routes you could go with the cookie crust…
I took the easy way out and used crushed up shortbread cookies. But I think it would taste great if you baked your own shortbread into the bottom of the pan, and then poured the fudge over that.
I’d recommend the shortbread I used in this recipe.
Also, take note: my measurements for caramel, cookies, and coconut are pretty approximate. Use however much you like of each based on your personal preferences!

Samoas Fudge
  • 3 c. semi-sweet chocolate chips
  • 1 can sweetened condensed milk
  • 1 c. toasted coconut
  • 1- 1/12 sleeves shortbread cookies, crushed
  • 2 tbsp. butter or margarine, softened
  • 1/2 package kraft caramels, melted according to directions on package (adding additional 2 tablespoons of water)
  1. In a zip top bag, “mush” together the crushed cookies and the butter until incorporated. Press into the bottom of a lined 9×9 baking dish and set aside.
  2. Over LOW heat, mix the chocolate chips and sweetened condensed milk until melted and smooth (about 10 minutes).
  3. Pour the fudge over the cookie crust. Spread/press flat into the baking dish with a rubber spatula.
  4. Pour the melted caramel over the fudge. Sprinkle with toasted coconut and press into caramel.
  5. Let cool for 3-4 hours until firm. Refrigerate to speed up the process.
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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

16 comments on “Samoas Fudge”

  1. The last picture with the caramel all over totally has me wanting this fudge in a bad way!!! How am I supposed to stay strong and not eat as much sugar with awesome stuff like this staring at me? :-)

    This fudge is dreamy Ashton!!!!

  2. I agree completely. The last picture is soooo tempting. In fact, I think if I press my ear against the computer I can actually hear it calling my name.

  3. Girl, I had on my “list” to make samoa fudge. No need for that now, I’ll just sample yours, thank you!

  4. You’re killin’ me here! This looks amazing. Seriously. AMAZING.

  5. Good Lord, lady! I am so in love with all your dessert recipes! This one totally rocked it! I’ll be making this one SOON!!!!

  6. This looks delicious! I will have to try it out!

  7. These look amazing!! Found you on Vintage Wanna Bee, hi! :)

  8. Okay, this is perfect. LOVE it. I swear you’re making it really hard for me not to break open my GS stash. Although I think I’d like these recipes more than the actual cookie!

  9. Okay I so need to make this! we don’t get cool cookies from the girl guides here, just sandwich and mint.

  10. Found this through Somewhat Simple’s link party. They look amazing! Can’t wait try this recipe out soon. ~ Megan

  11. oh boy, YUM! Pinning! Saw your Samoas Fudge share at Sweetology’s Tea Party Tuesday and had to click! New follower – so looking forward to seeing what you post next! Cheers ~ Mary (sweetlittlebluebird.com)

  12. Pinned! I’d love it if you would stop by my monthly link up to share this. http://acraftycook.blogspot.com/2012/02/1-month-of-fun-february-link-party.html

  13. This may be what I’m looking for. I want to make what I would have called Samoa Balls, basically crushing shortbread up and mixing with melted chocolate and caramel, then coating in coconut, however I wanted them to be a bit tipsy. If I made the fudge and added coconut rum to the melted caramel, instead of water, do you think it would firm up into balls?
    This looks delicious as is, but I think the balls would travel better. Does this need to stay refrigerated? Thanks!

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