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Samoas Fudge

 Creamy vanilla fudge with giant chunks of Samoas cookies, a caramel coconut topping, and a drizzle of chocolate.

Creamy vanilla fudge with giant chunks of Samoas cookies with a caramel coconut topping and a drizzle of chocolate.

Back when I first started blogging, Girl Scout Cookie Flavors really inspired me. In fact, it was just a few short months after I started my blog that I posted my first “3 Weeks of Girl Scout Cookies 🍪🍪!” We did a week of Samoas recipes, a week of Thin Mints, and a week of Tagalongs. YUM.

I haven’t been consistent about doing the 3 Weeks of Girl Scout Cookies every year (It ends up being every 2-ish years… maybe 3 this time 😉), but I still get the itch every March to bake up some Girl Scout-themed goodies. And since I’ve been trying to work through and update some of my old recipes, this Samoas Fudge felt like just the thing.

Creamy vanilla fudge with giant chunks of Samoas cookies with a caramel coconut topping and a drizzle of chocolate.

So here’s the rundown:

Start with Samoas. Obviously. 👌🏻

Then make my go-to creamy vanilla fudge and pour about half of it over top.

Creamy vanilla fudge with giant chunks of Samoas cookies with a caramel coconut topping and a drizzle of chocolate.

Creamy vanilla fudge with giant chunks of Samoas cookies with a caramel coconut topping and a drizzle of chocolate.

 

And then another layer of Samoas…

Creamy vanilla fudge with giant chunks of Samoas cookies with a caramel coconut topping and a drizzle of chocolate.

Then comes another layer of fudge, the caramel coconut layer, and the chocolate drizzle.

Creamy vanilla fudge with giant chunks of Samoas cookies with a caramel coconut topping and a drizzle of chocolate.

Voila!

The creamiest, dreamiest, caramel-iest Samoas fudge ever. And so easy too. You only need 2 basic ingredients for the actual fudge. Add to that the cookies, coconut, caramel bits, and chocolate which makes it only 6 ingredients total!

And it just gets better– you don’t even need a candy thermometer for any of it! It’s as simple as melting and stirring. Easy peasy ☺️.

Creamy vanilla fudge with giant chunks of Samoas cookies with a caramel coconut topping and a drizzle of chocolate.

And just look at those giant chunks of cookie in each bite! 😱

Samoas Fudge

Creamy vanilla fudge with giant chunks of Samoas cookies, a caramel coconut topping, and a drizzle of chocolate.

Ingredients:

3 cups white chocolate chips

14 ounces sweetened condensed milk

18 Samoas cookies or Caramel Delights (Keebler works just fine)

1 cup Kraft caramel bits

1 cup sweetened flaked coconut

1/4 cup melting chocolate, melted

Directions:

Prepare a 9x9 baking dish by lining it with foil or parchment paper. Set aside.

Over medium heat, stir together the white chocolate and the sweetened condensed milk until melted and smooth. Remove from heat.

Line the baking dish with a layer of 9 cookies. Pour half of the white chocolate mixture over the cookies, spread with a spatula if needed.

Layer another 9 cookies, and then pour the remaining fudge over the cookies. Spread with spatula if needed.

Chill fudge for about 30 minutes or until firm enough that you could spread the caramel layer without disturbing the fudge.

Microwave 1 cup of caramel bits with 1 tbsp of water in 30 second increments. Stir until melted and smooth. Mix in the coconut.

If needed microwave mixture for another 30 seconds to make sure it spreads easily over the fudge.

Drizzle the chocolate over the coconut caramel layer. Chill or let cool at room temperature until firm enough to cut (in the fridge: about 2 hours; at room temp: overnight).

Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post!

Be sure to also follow me on Facebook, Pinterest, Twitter, YouTube, and in the Something Swanky Dessert Recipes Facebook group!

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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