We are in the depths of Girl Scout Cookie Season up here in Western Washington and it is my daughter's first season as a Daisy! I obviously have had to find a way to use the cookies to make something so I don't feel as guilty stuffing them in face. First recipe up is one using Trefoil's- the shortbread cookies from GS.
What You Need:
10x15 Edged Baking Sheet
1 box of Trefoils
3/4 Cup Butter
3/4 Cup loosely packed Light Brown Sugar
Bag of Chocolate Chips
Optional: Sliced Almonds (toasted or not depending on your preference)
Preheat your oven to 350 degrees F.
Cover your baking sheet with parchment paper and then spray with cooking spray.
Single layer out the trefoils on the cooking sheet. I found my sheet fit a whole box plus two cookies from another box depending on how tight you pack the cookies.
Melt your butter in the microwave. Whisk in brown sugar.
Microwave brown sugar-butter mixture for two minutes making sure to mix every 30 seconds. You should end up with a thick caramel like sauce.
Pour caramel sauce over the cookies making sure that each cookie is covered.
Place baking sheet in the oven and bake until caramel mixture is bubbling- no more than 10 minutes. You don't want the mixture to burn!
While pan is resting on the counter, pour chocolate chips on top and allow the heat to melt the chocolate. Use a frosting spatula to spread the chocolate evenly across the top when the chocolate chips have turned glossy from the heat.
Sprinkle almonds on top if using almonds.
Place the pan in the fridge for a hour to harden.
Cut or break bark apart and serve or store for your snacking pleasure!
Such an easy recipe and I had it ready before 8:30am! I am keeping it stored in my fridge just because my house can get warm and cause things to get a bit melted. My Girl Scout thought it was so cool I used her cookies to make something and wants to try making something with another cookie- be watching for another recipe soon!