Dessertscookingwithjanica5.0
Samoa Girl Scout Cookie Fudge Recipe
This creamy vanilla fudge is stuffed with Samoas Girl Scout Cookies then topped with a layer of caramel covered coconut and drizzled with chocolate.
👥 20 Servings⏱️ Prep & Cook: 4h 45m⏳ Prep: 4h 30m🔥 Cook: 15 min👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●mixing bowl
- ●pan
- ●spatula
- ●microwave
📝 Preparation Steps
1
Fill a saucepan about 3/4 of the way full with water. Place a glass mixing bowl over the top to create a double boiler. Make sure the water in the saucepan is not touching it. Allow the water to come to a simmer over medium heat. Add the white chocolate chips, sweetened condensed milk, and vanilla. Stir continuously until melted and smooth.
2
Line an 8x8 pan with parchment paper. Then place 9 of the Samoas cookies on the bottom. Pour half of the chocolate and condensed milk mixture over the top of the cookies. Gently spread with a spatula, careful not to disturb the cookies.
3
Place the other 9 cookies in a single layer on top of the previously poured fudge. Add the other half of the white chocolate and again, gently spread with a spatula.
4
Place in the refrigerator and chill for at least ⏱️ 45 minutes - until firm.
5
Unwrap caramels and place in a microwave-safe bowl. Add 1.5 Tablespoons of water and microwave in 30-second intervals, stir in between until smooth. Add the coconut and stir until well combined. Microwave another ⏱️ 30 seconds, stir, then spread over the top of the fudge.
6
Drizzle the melted chocolate over the coconut layer. Chill in the fridge ⏱️ 2-3 hours, until all layers are set.
7
Cut into small squares for serving. Store leftovers in an airtight container in either the refrigerator or at room temperature.
Nutrition Facts
calories
300 kcal
serving Size
1 serving
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