Pro: Girl Scout Cookies are amazing.
Con: Girl Scout Cookies area amazing and are impossible to find all year round.
Solution: Make the most amazing Girl Scout Cookie inspired Caramel Delight Truffles (previously known as Samoas).
Girl Scout Cookie inspired Caramel Delight Truffle Recipe
Anyone else addicted to Girl Scout Cookies? I have zero will power when I see the Girl Scouts set up outside of the grocery store. I hoard their cookies and hide them in different cupboards and in the freezer so we have a decent sized stock pile to get us through the year.
My personal favorite has always been Samoas, which were recently renamed “Caramel Delights”. I prefer them frozen as well.
When I was brainstorming for holiday recipes, I realized we’re completely out of GS Cookies. They’ve all been gobbled up. So, I made the logical decision and decided to take matters into my own hands and make my own.
I’m all about no-bake recipes. So these truffles are perfect for those of you hesitant chefs. It’s almost impossible to mess them up. AND you can pop them into the freezer and keep them nice and chilly, just like the cookies. They taste exactly like the cookie, but are in truffle form. Meaning they have all of that flavor packed into one little bite.
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- 1 bag (7 ounces) of sweetened shredded coconut
- 1 cans of sweetened condensed milk (14 oz cans)
- 2 1/4 cups of crushed Nilla Wafer cookies
- 1 bag (16 ounces) of Dark Chocolate Chips
To start, you’re going to need to make one of your cans of sweetened condensed milk magically transform into dulce de leche. If your grocery store sells dulce de leech, you can buy it. But it’s just as easy to make it yourself.
I learned how to make it from Queen Ree Drummond aka The Pioneer Woman. You can get the original recipe here. Basic Instructions for homemade dulce de leche:
Peel the label off of one of the cans of sweetened condensed milk. Then place it in a pot or large saucepan and cover it with water by 1 to 2 inches. Bring it to a very gentle boil, then reduce the heat to LOW, so that the water has a nice slow simmer. Watch the water level and add water if the level of water falls below the top of the cans. Simmer the can for about 3 hours. (Using tongs, VERY CAREFULLY turn over the can halfway through the simmering process.) Then, turn off the heat and let the can come to room temperature. Don’t open the can while it’s still hot!
While you’re waiting, preheat your oven to 350 F. Sprinkle your coconut in an even layer on a baking sheet. Bake for about 10 – 15 minutes, or golden brown. I like to flip the coconut ever few minutes so it doesn’t burn.
In a large bowl, combine your cookie crumbs, toasted coconut, can of dulce de leche & can of sweetened condensed milk. Place the bowl into the refrigerator for about 10 minutes.
Melt your chocolate in a microwave safe bowl. Stirring ever minute or so until completely melted.
I like to line my baking sheet with parchment paper so that the truffles don’t stick.
Using a small cookie scoop (I used this one), make small balls out of the truffle mixture. Dip the bottom into the melted chocolate and place onto your baking sheet. Once you’re finished, drizzle the remaining chocolate on each truffle. I just put it into a small plastic bag and snipped the end off!
Put the truffles into the freezer for about 30 minutes. Then store them in an airtight container in the fridge or freezer.
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