Though it may be hard to believe, we’re going to bet there are at least a few of you out there who are still sitting on some Girl Scout cookies. Maybe out in that second freezer in your garage. Or buried deep behind a pile of frozen berries. You know who you are, you sneaky squirrel, and it’s time to get those cookies out of hiding and surprise your peeps with some unseasonal GS cookie treats.
Today we’re sharing a recipe from the 2016 Girl Scout Cookie Recipe Contest. The winner was Nancy Cook with her Shortbread Toffee and Chocolate Bark With Toasted Almonds. Needless to say, these were a real hit around the office. Thanks to the National Girl Scout’s for sending a few boxes our way!
— 1 package Girl Scout Shortbread/Trefoils® cookies
— 3/4 cup butter, melted
— 3/4 cup packed brown sugar
— 1 package (12 ounces) semisweet chocolate chips
— 1/2 cup sliced almonds, toasted and coarsely chopped
1. Preheat the over to 350 degrees Fahrenheit. Line a 10 x 15-inch baking tray (with a lip) with parchment paper and coat with non-stick spray.
2. Line the tray with cookies.
3. Melt butter in the microwave, then add the brown sugar. Place back in the microwave for an additional two minutes. Stir until the mixture becomes thick and caramelly. Pour the sauce over the cookies, covering completely.
4. Place the pan in the oven for 10 minutes, then move to a wire rack. Pour chocolate chips over top and let sit for five minutes. When the chips are melty, spread them evenly over the cookies. Top with almonds.
5. Refrigerate the pan for one hour. Once hardened, break or cut the bark into pieces.
Start by lining your pan with parchment paper and a coat of non-stick spray. I accidentally forgot the parchment but luckily the bark didn’t stick! Fill the pan with cookies, then make your butter/sugar sauce. Really give it a good stir to get the butter to absorb into the sugar.
Coat the cookies in a layer of sauce. YUM!
Cook for ten minutes, then add chocolate chips. Let them get nice and melty before you smooth them out over the cookies and caramel sauce.
Add sliced almonds and, if you like, some cookie crumbs.
In the fridge it goes! After about an hour, the bark should be cool. Cut or break into pieces before devouring.
I didn’t even have time to make an office announcement before these guys were gone.
These would be good with any kind of GS cookie.
I was really feeling the ’90s vibe during this shoot even though my prime GS-cookie-selling years were the ’80s.
What other GS cookie remixes will you make with your frozen cookies? Show us your recipes by tagging us on Instagram + using hashtag #iamcreative!