In case you missed my last two posts (#1
), 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.
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!
- 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)
- 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.
- Over LOW heat, mix the chocolate chips and sweetened condensed milk until melted and smooth (about 10 minutes).
- Pour the fudge over the cookie crust. Spread/press flat into the baking dish with a rubber spatula.
- Pour the melted caramel over the fudge. Sprinkle with toasted coconut and press into caramel.
- Let cool for 3-4 hours until firm. Refrigerate to speed up the process.
More Samoas Recipes:
Please visit my Party Page
for a more complete index of Link Parties.
If you host a regular
link party, please add it to my Party Page
Ashton is the owner and author ofSomething 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.
Latest posts by Ashton (see all)
Leave a Comment