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Shortbread/Trefoils Toffee and Chocolate Bark with Toasted Almonds

Created by: Nancy Mock

Shortbread/Trefoils Toffee and Chocolate Bark with Toasted Almonds is the grand prize winner and the Candies category winner of the 2016 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 15 min. Cook: 10 min. + chilling

• 1 package (9 ounces) Girl Scout Shortbread/Trefoils® cookies
• 3/4 cup butter
• 3/4 cup packed light brown sugar
• 1 package (12 ounces) semisweet chocolate chips
• 1/2 cup sliced almonds, toasted and coarsely chopped

Preheat oven to 350°. Line a greased 15x10-in. rimmed baking pan with parchment paper coated with cooking spray. Arrange Shortbread/Trefoils® cookies in pan.

Microwave butter until melted; whisk in brown sugar. Microwave 2 minutes, stirring every 30 seconds, until mixture is a thick caramel sauce. Pour sauce over Shortbread/Trefoils® cookies, covering each completely.

Bake until puffed up and bubbly, about 10 minutes (do not allow to burn). Cool on a wire rack. Sprinkle chocolate chips evenly over hot caramel. Let stand 5 minutes; spread chocolate over caramel. Top with almonds.

Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark. Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Yield: 2 pounds.

Delightful Caramel Bars

Created by: Stephanie Salmento

Delightful Caramel Bars is the grand prize winner and the Cookies/Brownies/Bars category winner of the 2015 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 25 min. Bake: 15 min. + cooling

• 1 package (9 ounces) Girl Scout Shortbread/Trefoils®, divided
• 1/3 cup butter, melted
• 1 cup (6 ounces) semisweet chocolate chips
• 8 Girl Scout Caramel deLites®/Samoas® cookies, coarsely chopped
• 25 caramels
• 1/4 cup evaporated milk

Preheat oven to 350°. Place 12 Shortbread/Trefoils® in a food processor; pulse until crushed. Reserve for topping.

Place remaining Shortbread/Trefoils® cookies in food processor; pulse until fine crumbs form. Add melted butter; pulse until blended. Press onto bottom of an ungreased 9-inch square baking pan. Layer with chocolate chips and chopped Caramel deLites®/Samoas® cookies.

In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until caramels are melted. Pour over Caramel deLites®/Samoas® cookies; sprinkle with reserved crushed Shortbread/Trefoils® cookies. Bake 15 to 18 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars. Yield: 2 dozen.

Lemon Shortbread Cheesecake

Created by: Rosalia Roger

Lemon Shortbread Cheesecake is the Cakes/Pies/Cupcakes category winner of the 2015 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 30 min. + freezing

• 1 package (9 ounces) Girl Scout Shortbread/Trefoils® cookies
• 1/4 cup butter, melted

FILLING:

• 2 packages (8 1/2 ounces each) Girl Scout Lemonades™ cookies
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1-1/2 cups heavy whipping cream

LEMON CURD:

• 3 eggs
• 1 cup sugar
• 1 cup lemon juice
• 1/2 cup butter, cubed

Place Shortbreads/Trefoils® cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom of a greased 9-inch springform pan. Freeze 10 minutes.

Place Lemonades™ cookies in a clean food processor; pulse until fine crumbs form. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Gradually beat in Lemonades™ cookie crumbs. In another bowl, beat cream until soft peaks form; fold into cream cheese mixture. Spread over crust. Freeze, covered, for 1 hour.

Meanwhile, in a small heavy saucepan, whisk eggs, sugar, and lemon juice until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Strain through a fine-mesh strainer into a small bowl; cool. Press plastic wrap onto surface of lemon curd. Refrigerate until cold.

Spoon 1 cup lemon curd over cheesecake. Freeze 1 hour longer. Remove rim from pan. Serve with remaining lemon curd. Yield: 12 servings.

Caramel Pecan Cheesecake

Prep: 30 min. Bake: 1 ¼ hours + chilling

• 2 cups crushed Shortbread/Trefoil® Girl Scout Cookies
• 3 tablespoons butter, melted
• 1/4 cup plus 2 tablespoons all-purpose flour, divided
• 1 jar (12 1/4 ounces) caramel ice cream topping
• 1 cup chopped pecans
• 5 packages (8 ounces each) cream cheese, softened
• 1 3/4 cups sugar
• 1 1/2 teaspoons vanilla extract
• 4 eggs
• 2 egg yolks
• 1/3 cup heavy whipping cream

SOUR CREAM TOPPING:

• 2 cups (8 ounces each) sour cream
• 1/3 cup sugar

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8–10 minutes or until set. Cool on a wire rack.

Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.

In a large bowl, beat the cream cheese, sugar vanilla, and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour over crust. Bake at 325° for 65–70 minutes or until center is almost set.

In a small bowl, combine sour cream and sugar; carefully spread over warm filling. Bake 10–12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans. Refrigerate leftovers. Yield: 12 servings.

Chocolate Hazelnut Parfaits

Prep: 10 min. + chilling

• 3 cups cold milk
• 1 cup refrigerated hazelnut nondairy creamer
• 2 packages (3.9 ounces each) instant chocolate pudding mix
• 1 cup crushed Shortbread/Trefoil® Girl Scout Cookies
• 2 cups sliced fresh strawberries
• Whipped cream, optional

In a large bowl, whisk the milk, creamer, and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.

Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 tablespoon cookie crumbs. Top with strawberries and remaining pudding and crumbs. Refrigerate for 1 hour before serving. Garnish with whipped cream if desired. Yield: 8 servings.

Festive White Chocolate Cheesecake

Prep: 30 min. Bake: 35 min. + chilling

• 2 cups crushed Shortbread/Trefoil® Girl Scout Cookies
• 1/4 cup butter, melted

FILLING:

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup white baking chips
• 2/3 cup sour cream
• 3/4 cup sugar
• 1 tablespoon grated orange peel
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten

SAUCE:

• 1 cup whole-berry cranberry sauce
• 1/2 cup seedless raspberry jam
• 1/2 teaspoon grated orange peel

TOPPING:

• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange peel, and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.

Bake at 350° for 35–40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.

Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers. Yield: 12 servings.

Frozen Raspberry Cheesecakes

Prep: 15 min. + freezing

• 1/4 cup crushed Shortbread/Trefoil® Girl Scout Cookies
• 1 tablespoon butter, melted
• 1 1/2 ounces cream cheese, softened
• 3 tablespoons sweetened condensed milk
• 1 tablespoon lemon juice
• 1/3 cup raspberry sherbet, softened
• 1/4 cup fresh raspberries

In a small bowl, combine the cookie crumbs and butter. Press onto the bottom of a 4-in. springform pan coated with cooking spray. Freeze for 10 minutes. In a small bowl, combine the cream cheese, milk, and lemon juice until blended.

Spread over crust. Freeze for 2 hours or until firm. Spread sherbet over cream cheese layer; freeze 2 hours longer. Top with raspberries. Yield: 2 servings.

Nutty Caramel Turtles

Created by: Michele Kusma

Nutty Caramel Turtles is the Candies category winner of the 2015 National Girl Scout Cookie recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 10 min. Bake: 5 min. + standing

• 3 milk chocolate candy bars (1.55 ounces each)
• 12 caramels
• 60 pecan halves
• 12 Girl Scout Peanut Butter Patties®/Tagalongs® cookies

Preheat oven to 250°. Break each chocolate bar into fourths. Place each piece 2 in. apart on a parchment paper-lined baking sheet. Top with one caramel.

Bake 5-7 minutes or until caramel just starts to soften. Immediately press one pecan half on one side for head; press four pecan halves onto each corner for legs. Place one Peanut Butter Patties®/Tagalongs® cookie over the top of each candy, pressing down to secure. Let stand until set. Yield: 1 dozen.

Peanut Butter Trail Mix Fudge

Created by: Kim Varner

Prep: 10 min. + chilling

• 1 pound white candy coating, chopped
• 1 cup creamy peanut butter
• 1 package (6-1/2 ounces) Girl Scout Peanut Butter Patties®/Tagalongs® cookies, coarsely chopped, divided
• 1 cup coarsely chopped salted peanuts, divided
• 1/2 cup chopped dried cherries, divided

Line a 9-in.-square pan with foil, letting ends extend up sides. In a large microwave-safe bowl, melt candy coating with peanut butter; stir until smooth.

Stir in 1 cup chopped Peanut Butter Patties®/Tagalongs® cookies, 1/2 cup peanuts and 1/4 cup cherries. Spread into prepared pan. Sprinkle with remaining chopped Peanut Butter Patties®/Tagalongs® cookies, peanuts and cherries. Refrigerate until firm.

Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: 2 pounds.

Do-si-dos®/Peanut Butter Sandwich Banana Pudding

Created by: Angela Lively

Prep: 30 min. + chilling

• 2-1/2 cups cold whole milk, divided
• 1 package (5.10 ounces) instant banana cream pudding mix
• 1 can (14 ounces) sweetened condensed milk
• 1 package (8 ounces) cream cheese, softened
• 1 carton (8 ounces) frozen whipped topping, thawed
• 4 to 5 medium bananas, sliced
• 1-1/2 packages (8 ounces each) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, divided

Whisk together 2 cups milk and pudding mix. In another bowl, beat sweetened condensed milk and cream cheese until smooth. Fold in whipped topping, then pudding.

Crush six Do-si-dos®/Peanut Butter Sandwich cookies; set aside. Dip 24 Do-si-dos®/Peanut Butter Sandwich cookies in remaining milk; place half in a 3-qt. bowl. Top with half the banana slices, then half the pudding mixture. Repeat layers. Cover and refrigerate at least 4 hours. Top pudding with reserved crushed Do-si-dos®/Peanut Butter Sandwich cookies. Yield: 12 servings.

Peanut Caramel Thumbprint No Bake Cookies

Created by: Janet Gill

Peanut Caramel Thumbprint No Bake Cookies is the Cookies/Brownies/Bars category winner of the 2016 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 30 min. + chilling

• 3/4 cup peanut butter chips
• 1 cup dry roasted peanuts
• 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies
• 3 tablespoons butter, softened
• 1/4 cup creamy peanut butter
• 20 caramels
• 2 tablespoons half-and-half cream
• 1/3 cup milk chocolate chips
• 1 teaspoon shortening

Line 24 miniature muffin cups with paper liners.

Microwave peanut butter chips until melted. Pulse peanuts in a food processor until chopped. Reserve 3/4 cup. Pulse Do-si-dos®/Peanut Butter Sandwich cookies in processor with remaining peanuts until fine crumbs form. Add softened butter, peanut butter and melted peanut butter chips; pulse until mixture is consistency of soft cookie dough. Meanwhile, microwave caramels and cream until smooth.

Roll tablespoonfuls of peanut butter mixture into balls; roll in reserved chopped peanuts to cover. Place balls in paper-lined muffin cups. Press a deep indentation in center of each with your thumb or the end of a wooden spoon handle. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer caramel mixture to bag. Pipe into indentations.

Microwave chocolate chips with shortening until smooth. Transfer chocolate mixture to a pastry bag or a food-safe plastic bag with the corner cut; drizzle over cookies. Refrigerate muffin cups at least 30 minutes before removing cookies. Serve at room temperature or chilled. Yield: 2 dozen.

Peanut Butter Cookie Crunch Clusters

Created by: Fay Moreland

Prep: 15 min. + chilling Cook: 10 min.

• 1 package (12 ounces) miniature semisweet chocolate chips, divided
• 1 package (10 ounces) peanut butter chips
• 1 cup chunky peanut butter
• 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, coarsely chopped
• 2 cups crispy chow mein noodles

In a large saucepan over low heat, stir together 1-1/3 cups chocolate chips, peanut butter chips and peanut butter until melted. Remove from heat; stir in chopped Do-si-dos®/Peanut Butter Sandwich cookies and chow mein noodles.

Drop mixture by tablespoonfuls onto two large baking sheets lined with parchment paper. Sprinkle with remaining chocolate chips. Refrigerate until serving. Yield: 4 dozen.

Do-si-dos®/Peanut Butter Sandwich Candy Bars

Created by: Kate Jackette

Prep: 10 min. Cook: 10 min. + cooling

• 3/4 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 3/4 cup plus 3 tablespoons sugar
• 3/4 cup corn syrup
• 2 tablespoons water
• 1-1/2 cups natural peanut butter
• 1 package (8 ounces) chopped Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, divided
• 3/4 cup plus 2 tablespoons 60% cacao bittersweet chocolate baking chips, divided

Line a 13x9-in. pan with parchment paper. Combine vanilla and baking soda.

In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Reduce heat to medium-high; cook until a thermometer reads 285°. Immediately add vanilla mixture.

Meanwhile, microwave peanut butter and all but 1/2 cup chopped Do-si-dos®/Peanut Butter Sandwich cookies until hot, about 2 minutes, stirring once. Quickly pour caramel into peanut butter mixture and stir just to combine. Immediately pour into prepared pan; spread evenly (candy sets quickly).

Top with 3/4 cup baking chips, reserving 2 tablespoons; spread to cover. Sprinkle with remaining chopped Do-si-dos®/Peanut Butter Sandwich cookies. Melt reserved baking chips; drizzle over top. When cool, cut into bars. Yield: 3 dozen.

Girl Scout Bridging Bars

Created by: Daniel Rinaldi

Prep: 25 min. + chilling

• 1-1/2 cups chunky peanut butter
• 1/4 cup canola oil
• 14 ounces milk chocolate, melted
• 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwiches cookies, coarsely crushed
• 2-1/2 cups heavy whipping cream
• 12 ounces semisweet chocolate, melted and cooled slightly
• 1 tablespoon baking cocoa

Line a 13x9-in. pan with parchment paper, letting ends extend up sides.

In a large bowl, beat peanut butter and oil until blended. Add melted milk chocolate and crushed Do-si-dos®/Peanut Butter Sandwiches cookies. Spread into prepared pan. Refrigerate until set, about 30 minutes.

In a large bowl, beat cream until soft peaks form. Whisk a third of the whipped cream into melted semisweet chocolate until smooth and shiny; fold mixture into remaining whipped cream. Spread over cookie layer. Refrigerate, covered, at least 4 hours or overnight.

Just before serving, dust with baking cocoa. Lifting with parchment paper, remove from pan. Cut into bars. Yield: 3 dozen.

Peanut Butter Cookie Parfait

Prep/Total Time: 15 min.

• 3 Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies, coarsely chopped
• 2/3 cup vanilla ice cream
• 3 tablespoons hot fudge ice cream topping, warmed

Set aside one large cookie piece. Sprinkle half of the chopped cookies in a parfait glass; top with half of the ice cream and hot fudge topping. Repeat. Garnish with reserved cookie piece. Yield: 1 serving.

Peanut Butter Cream Dessert

Prep: 25 min. + chilling

• 2 1/4 cups cold milk
• 2 packages (3.3 ounces each) instant white chocolate pudding mix
• 2 1/2 cups whipped topping
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 cup confectioners' sugar
• 1 cup chopped Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies
• Whipped cream in a can and chopped peanuts, optional

In a bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside.

In a large bowl, beat the cream cheese, butter, and confectioners' sugar until smooth. Fold in pudding mixture. Spoon into an ungreased 13-in. x 9-in. dish. Sprinkle with cookie crumbs. Cover and refrigerate overnight. Cut into squares. Garnish with whipped cream and chopped peanuts if desired. Yield: 12–15 servings.

Peanut Butter Icebox Dessert

Prep: 20 min. + chilling

• 2 1/4 cups crushed Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies (about 11 cookies)
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 packages (3 ounces each) cream cheese, softened
• 1 cup confectioners' sugar
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 2 1/2 cups cold 2% milk
• 2 packages (3.9 ounces each) instant chocolate pudding mix
• Additional peanut butter cookies, broken into pieces

In a large bowl, combine crushed cookies, sugar, and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 6–8 minutes or until golden brown; cool on a wire rack.

In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over cooled crust.

In another large bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with cookie pieces. Cover and refrigerate for at least 1 hour before serving. Yield: 12–15 servings.

Mini Thin Mints® Mocha Ice Cream Sandwiches

Created by: Liz Sorenson

Prep: 15 min. Process: 40 min. + freezing

• 2 cups half-and-half cream
• 1-1/2 cups sugar
• 3 tablespoons instant coffee granules
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 4 cups heavy whipping cream
• 1 package (9 ounces) Girl Scout Thin Mints® cookies
• 1 cup chocolate ice cream topping

Stir together half-and-half, sugar, coffee granules and extracts until sugar dissolves. Stir in heavy cream. Coarsely chop 8 Thin Mints® cookies.

Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding chopped Thin Mints® cookies during the last 2 minutes of processing. (Refrigerate remaining mixture until ready to freeze.) Remove from ice cream maker; mix in chocolate topping. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 4-6 hours.

To make sandwiches, place 1 tablespoon ice cream between two Thin Mints® cookies. Yield: 1 dozen.

Thin Mints® Cupcakes

Created by: Crystal Oliver

Prep: 40 min. Bake: 15 min. + cooling

• 2 packages (9 ounces each) Girl Scout Thin Mints® cookies, divided
• 1 package (8 ounces) cream cheese, softened
• 1 package chocolate cake mix (regular size)

GANACHE:

• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy whipping cream
• 1/4 teaspoon peppermint extract

FROSTING:

• 1 cup butter, softened
• 1 cup shortening
• 1 teaspoon vanilla or almond extract
• 1/2 teaspoon salt
• 3/4 cup baking cocoa
• 1/2 cup 2% milk
• 4 to 4-1/2 cups confectioners' sugar

Preheat oven to 350°. Reserve six Thin Mints® cookies for garnish. For truffles, place remaining Thin Mints® cookies in a food processor; process until finely crushed. Add cream cheese; process until blended. Roll into twenty-four 1-1/2-in. balls.

Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions. Drop 1 tablespoon batter into prepared muffin cups. Place one truffle in center of cup. Fill two-thirds full with remaining batter.

Bake 14-18 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes or until chocolate is melted. Stir with a whisk until smooth. Stir in peppermint extract. Cool ganache 15 minutes, stirring occasionally.

For frosting, in a large bowl, beat butter, shortening, vanilla and salt until creamy. Beat in baking cocoa and milk alternately with enough confectioners' sugar to reach spreading consistency. Frost cupcakes; drizzle with ganache. Garnish with reserved Thin Mints® cookies. Yield: 2 dozen.

Thin Mints® Popcorn

Created by: Amber Szydlo

Prep/Total Time: 25 min.

• 10 cups plain popped popcorn
• 25 Girl Scout Thin Mints® cookies, coarsely chopped, divided
• 1-1/2 cups white baking chips
• 1 teaspoon shortening
• 1 cup Andes creme de menthe baking chips

In a large bowl, combine popcorn and half of the crushed Thin Mints® cookies. In a microwave, melt baking chips with shortening; stir until smooth. Pour over popcorn mixture; toss to coat.

Immediately spread onto waxed paper; sprinkle with remaining crushed Thin Mints® cookies. Melt baking chips in microwave; stir until smooth. Drizzle over popcorn; let stand until set.

Break into pieces. Store in an airtight container. Yield: 3-1/2 quarts.

Thin Mints® White Chocolate Biscotti

Created by: Karrie Holland

Prep: 40 min. Bake: 40 min. + cooling

• 1 package (9 ounces) Girl Scout Thin Mints® cookies, divided
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2-3/4 cups white baking chips, divided

Preheat oven to 350°. Coarsely chop 16 Thin Mints®; finely crush remaining Thin Mints® cookies, reserving for dipping. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in chopped Thin Mints® cookies and 3/4 cup baking chips.

Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool on pan on a wire rack 15 minutes or until firm.

Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, bottom side down.

Bake 18-20 minutes or until light golden brown. Remove from pans to wire racks to cool completely.

In a microwave, melt remaining baking chips; stir until smooth. Place reserved crushed Thin Mints® cookies in a shallow bowl. Dip each cookie bottom into chocolate; allow excess to drip off. Dip in crushed Thin Mints® cookies. Place on waxed paper; let stand until set. Store between pieces of waxed paper in airtight containers. Yield: 2 dozen.

Mile-High Peppermint Pie

Prep: 40 min. + freezing; Bake: 5 min.

• 1 1/2 cups crushed Thin Mints® Girl Scout Cookies (about 24 cookies)
• 2 tablespoons butter, melted
• 5 cups peppermint ice cream, softened if necessary

CHOCOLATE SAUCE:

• 1 ounce semisweet chocolate
• 1 tablespoon butter
• 1/2 cup sugar
• 3 tablespoons water
• 2 tablespoons light corn syrup
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract

MERINGUE:

• 5 large egg whites, room temperature
• 2/3 cup sugar

In a small bowl, mix crushed cookies and melted butter. Press onto the bottom and up sides of a 9-in. metal pie pan. Freeze, covered, for 1 hour or until firm.

Spread ice cream into crust. Freeze, covered, until firm.

To serve, preheat oven to 450°. In a small saucepan, melt chocolate and butter over medium-low heat. Stir in sugar, water, corn syrup, and salt. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 4–5 minutes or until slightly thickened, stirring frequently. Stir in vanilla; keep warm.

For meringue, in a small, heavy saucepan, combine egg whites and sugar. Using a hand mixer, beat on low speed 1 minute. Place saucepan over low heat; continue beating on low until a thermometer reads 160°.

Transfer mixture to a bowl. Beat on high until stiff glossy peaks form. Spread over frozen pie. Bake 2–3 minutes or until meringue is lightly browned. Serve immediately with warm chocolate sauce. Yield: 8 servings.

Peppermint Chip Cheesecake

Prep: 20 min.; Bake: 1 hour + chilling

• 1 package (10 ounces) Thin Mints® Girl Scout Cookies, crushed
• 3 tablespoons butter, melted

FILLING:

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 5 teaspoons cornstarch
• 3–4 drops green food coloring, optional
• 3 eggs, lightly beaten
• 1 egg yolk, lightly beaten
• 1/2 cup heavy whipping cream
• 2 teaspoons peppermint extract
• 1 1/4 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.

In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth. Add eggs and egg yolk; beat on low speed just until combined. Stir in the cream, extracts, and food coloring if desired. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.

Bake at 325° for 50–60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers. Yield: 12 servings.

Caramel deLites®/Samoas® Swirl No-Churn Ice Cream

Created by: Peggie Brott

Prep: 15 min. + freezing

• 2 cups heavy whipping cream
• 2 cups cream of coconut
• 12 Girl Scout Caramel deLites®/Samoas® cookies, coarsely chopped
• 1/2 cup flaked coconut, toasted
• 1 cup caramel sundae syrup

Beat heavy cream until stiff peaks form. Gently fold in cream of coconut, then chopped Caramel deLites®/Samoas® cookies and toasted coconut. Spread evenly over an 8-in. square baking pan. Spoon caramel syrup over cream mixture; swirl with a knife.

Freeze, covered, overnight. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. Yield: 1-1/2 quarts.

Dulce deLites

Created by: Andrea  Barlow

Prep: 10 min. Bake: 15 min. + cooling

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 10 Girl Scout Caramel deLites®/Samoas® cookies
• 1/2 cup coarsely chopped pecans
• 1/2 cup dulce de leche

Preheat oven to 350°. Cream butter and sugar; beat in flour and salt until well mixed (dough will be crumbly). Press evenly onto bottom of an ungreased 8x8-in. pan. Bake until edges are golden brown top is lightly browned, 12-15 minutes. Cool 15 minutes.

Chop Caramel deLites®/Samoas® cookies into 1/4-in. pieces; combine with pecans. Microwave dulce de leche on high until spreadable, 15-20 seconds. Spread dulce de leche over cooled crust. Sprinkle chopped Caramel deLites®/Samoas® cookies and pecans evenly over dulce de leche, pressing down firmly. Cool completely, about one hour, before cutting into squares. Note: This recipe was tested with Nestle La Lechera dulce de leche (caramel flavored sauce); look for it in the international foods section of your grocery store. If using Eagle Brand dulce de leche, thicken according to package directions before using. Yield: 16 servings.

Please Pass Me Samoa Toffee, Please!

Created by: Teri Rasey

Prep/Total Time: 25 min.

• 2 packages (7 ounces each) Girl Scout Caramel deLites®/Samoas® cookies
• 2 cups butter
• 2 cups sugar
• 1 dash salt

Pulse two packages of Caramel deLites®/Samoas® cookies in a food processor until crumbled. Sprinkle one-third on a baking sheet lined with foil.

In a large saucepan over medium heat, cook butter, sugar and salt, stirring frequently, until mixture reaches 300°. Remove; carefully pour over crumbled Caramel deLites®/Samoas® cookies, spreading with a spatula to cover. Top with remaining crumbled Caramel deLites®/Samoas® cookies, pressing down slightly. Refrigerate at least 2 hours. When cool, break into pieces. Yield: 10 servings.

Sunday Sin Cake

Created by: Jennifer  Osborne

Prep: 1 hour + freezing Bake: 25 min. + cooling

• 2 packages chocolate fudge cake mix (regular size)
• 2 packages (3.90 ounces each) instant chocolate fudge pudding mix
• 6 large eggs
• 2 cups 2% milk
• 1 cup canola oil
• 1 cup (8 ounces) reduced-fat sour cream
• 1 tablespoon vanilla extract
• 2 packages (7 ounces each) Girl Scout Caramel deLites®/Samoas® cookies, chopped
• 2 jars (11-3/4 ounces each) hot fudge ice cream topping

FILLING:

• 2 packages (3.90 ounces each) instant chocolate fudge pudding mix
• 4 cups 2% milk
• 2 packages (7 ounces each) Girl Scout Caramel deLites®/Samoas® cookies, chopped

FROSTING:

• 2 cups unsalted butter, softened
• 1 cup dark baking cocoa
• 6 cups confectioners' sugar
• 4 tablespoons heavy whipping cream
• 2 teaspoons vanilla extract

TOPPING:

• 1 cup flaked coconut, toasted
• 1 jar (12 ounces) hot caramel ice cream topping
• 1 jar (11-3/4 ounces) hot fudge ice cream topping
• 1 package (7 ounces) Girl Scout Caramel deLites®/Samoas® cookies

Preheat oven to 350°. Combine first seven ingredients. Stir in two packages of chopped Caramel deLites®/Samoas® cookies. Mix on medium speed until well combined. Divide batter among four greased and floured 9x13-in. pans. Bake two at a time until a toothpick inserted in the center of each comes out clean, 20-24 minutes. Cool 10 minutes. Repeat with remaining pans.

While cake layers are warm, poke holes in the surface using the end of a wooden spoon or similar rounded object. Microwave hot fudge sauce until pourable, 1-2 minutes. Pour both jars over all four layers; spread to smooth over top. Let stand until completely cooled.

Prepare filling by mixing pudding and milk; stir in two more packages of chopped Caramel deLites®/Samoas® cookies. Spread one-fourth filling over each layer; freeze layers until pudding is set, about 2 hours.

Meanwhile, prepare frosting by beating softened butter on medium speed until light and fluffy. Add cocoa powder; beat until well blended. Reduce speed to low; slowly add confectioners' sugar one cup at a time. Alternate with heavy cream and 2 teaspoons vanilla. Beat until light and fluffy, 1-2 minutes.

Remove cake layers from freezer; stack and frost. Line bottom of cake with Caramel deLites®/Samoas® cookie halves. Top with toasted coconut and any remaining Caramel deLites®/Samoas® cookies. Microwave hot fudge sauce 1 minute; stir. Drizzle hot fudge and caramel sauces over cake. Refrigerate; remove 30 minutes before serving. Yield: 40 servings.

Chocolate Coconut Chantilly Pie

Created by: Michele Berg

• Prep: 1 hour + chilling
• 2-1/2 cups all-purpose flour
• 2 tablespoons sugar, divided
• 1/2 teaspoon salt
• 1 package (8 ounces) cream cheese, cubed
• 1/4 cup cold butter, cubed
• 2 teaspoons cider vinegar
• 6 to 8 tablespoons ice water

COOKIE FILLING:

• 1-1/2 cups cold 2% milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 8 Girl Scout Caramel deLites®/Samoas® cookies, crumbled

COCONUT CREAM FILLING:

• 1 cup heavy whipping cream
• 1/2 cup confectioners' sugar
• 1/2 cup flaked coconut, toasted

Additional toasted coconut and Girl Scout Caramel deLites®/Samoas® cookies

Place flour, 1 tablespoon sugar and salt in a food processor; pulse until blended. Add cream cheese and butter; pulse until butter and cream cheese are the size of peas. While pulsing, add vinegar and just enough ice water to form moist crumbs.

Divide dough in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

Preheat oven to 425°. On a lightly floured surface, roll one pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.

Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.

Cut remaining pastry in half. Roll each portion into an 8-in. circle. Transfer to ungreased baking sheets; sprinkle with remaining sugar. Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool completely.

For cookie filling, in a small bowl, whisk milk and pudding mix 2 minutes. Stir in crumbled Caramel deLites®/Samoas® cookies. Refrigerate, covered, 15 minutes or until set.

For coconut cream filling, in another bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in coconut.

Spread 1/2 cup cookie filling and 1/2 cup coconut cream filling into prepared crust; top with one pastry circle. Repeat layers. Top with remaining cookie filling and coconut cream filling. Garnish with additional coconut and Caramel deLites®/Samoas® cookies. Refrigerate at least 2 hours before serving. Yield: 8 servings. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Touch of Coconut Baklava

Created by: Cheryl Andrews

Prep: 1 hour Bake: 45 min. + standing

• 4 cups finely chopped walnuts
• 1 package (7 ounces) Girl Scout Caramel deLites®/Samoas® cookies, finely chopped
• 1 teaspoon ground cinnamon
• 3/4 cup butter, melted
• 20 sheets phyllo dough (14x9-inch size)
• 1 cup sugar
• 1 cup water
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup flaked coconut, toasted
• 1/4 cup semisweet chocolate chips, melted

Preheat oven to 350°. In a large bowl, mix walnuts, chopped Caramel deLites®/Samoas® cookies and cinnamon. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan.

Layer eight sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. Spread with half of the walnut mixture. Layer with four more phyllo sheets, brushing each with butter. Spread remaining walnut mixture over phyllo. Top with remaining phyllo sheets, brushing each with butter.

Using a sharp knife, cut into 36 rectangles. Bake 45-50 minutes or until golden brown. Meanwhile, in a large saucepan, combine sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Remove from heat; stir in vanilla. Cool slightly.

Pour syrup over warm baklava. Sprinkle with coconut; drizzle with chocolate. Cool completely on a wire rack. Let stand, uncovered, several hours or overnight. Yield: 3 dozen. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

German Chocolate Ice Cream Cookie Torte

Created by: Crystal Schlueter

Prep: 15 min. + freezing

• 1 package (7 ounces) Girl Scout Caramel deLites®/Samoas® cookies
• 1/2 cup flaked coconut, toasted
• 1/2 cup chopped pecans, toasted
• 3 tablespoons butter, melted
• 2 cups chocolate ice cream, softened if necessary
• 2 cups butter pecan ice cream, softened if necessary
• 3/4 cup heavy whipping cream
• 3/4 cup coconut-pecan frosting
• Chocolate syrup and additional Caramel deLites®/Samoas® cookies

Place Caramel deLites®/Samoas® cookies, coconut and pecans in a food processor; pulse until finely chopped. Add melted butter; pulse until blended. Press half of the mixture onto bottom of a greased 9-in. springform pan. Freeze 30 minutes or until set. Spread chocolate ice cream over crust; sprinkle with remaining cookie mixture. Freeze 1 hour or until firm.

Spread butter pecan ice cream over cookie layer. Freeze 1 hour longer or until firm.

In a small bowl, beat cream until soft peaks form. Gently fold in frosting. Spread over ice cream layer. Remove rim from pan. Drizzle with chocolate syrup; top with additional Caramel deLites®/Samoas® cookies. Yield: 12 servings. Note: To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.

Shortbread Fudge Tiramisu

Created by: Leilani Smith

Shortbread Fudge Tiramisu is the Pudding, Ice-cream, Gelatin Desserts category winner of the 2015 National Girl Scout Cookie recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 25 min. + chilling

• 2 egg yolks
• 1/4 cup sugar
• 3 teaspoons vanilla extract
• 1 carton (8 ounces) mascarpone cheese
• 2/3 cup heavy whipping cream
• 27 Girl Scout Thanks-A-Lot® cookies
• 1 cup brewed espresso or strong coffee
• 2 tablespoons baking cocoa

In top of a double boiler or metal bowl over simmering water, combine egg yolks and sugar; whisk constantly until mixture is thick, holds a ribbon and a thermometer reads 160°. Remove from heat; stir in vanilla. Cool completely.

Gently stir mascarpone cheese into egg yolk mixture. In a small bowl, beat cream until soft peaks form; fold into cheese mixture.

Quickly dip nine Thanks-A-Lot® cookies into coffee (about 5 seconds), allowing excess to drip off. Arrange in a single layer in an 8-in.-square dish. Spread with 3/4 cup cheese mixture; sprinkle with baking cocoa. Repeat layers twice. Refrigerate, covered, at least 8 hours or overnight. Yield: 9 servings.

Fantastic Toffee-tastic® Cheesecake

Created by: Jody Sizemore

Prep: 30 min. Bake: 1 hour + chilling

• 2-1/2 packages (6.70 ounces each) Girl Scout Toffee-tastic®, divided
• 1/4 cup butter, melted
• 4 packages (8 ounces each) full-fat cream cheese, softened
• 1 cup sugar
• 1/4 cup cornstarch
• 2 large eggs
• 3/4 cup heavy whipping cream
• 1 tablespoon vanilla extract
• 1 cup brickle toffee bits, divided
• Caramel or chocolate ice cream topping, optional

Preheat oven to 350°. Crush 2 boxes of Toffee-tastic® cookies in a food processor or blender. Add melted butter; press onto bottom of a greased 9-in. springform pan. Place on a 15x10-in. rimmed pan. Bake 10 minutes; cool on a wire rack.

Meanwhile, beat cream cheese until creamy. Combine sugar and cornstarch; on low speed, gradually beat into cream cheese until smooth. Add eggs, one at a time, blending well after each addition. Beat in whipping cream and vanilla just until combined (do not overbeat).

Chop remaining Toffee-tastic® cookies into bite-size pieces. Fold cookie pieces and 1/2 cup toffee bits into cream cheese mixture. Pour over cooled crust; return springform to rimmed pan.

Bake cheesecake until edges are light golden and center is almost set, about 60-70 minutes. Cool on a wire rack 10 minutes. Sprinkle with remaining toffee chips. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Remove rim from pan. If desired, top cheesecake with caramel or chocolate topping. Yield: 12 servings.

Cookie Toffee Nut Bark

Created by: Fay Moreland

Prep: 25 min. + chilling

• 1 package (6.7 ounces) Girl Scout Toffee-tastic® cookies, crushed, divided
• 1/2 cup coarsely chopped pecans, toasted, divided
• 1/2 cup butter, cubed
• 1/2 cup packed brown sugar
• Dash salt
• 1 teaspoon vanilla extract
• 1 package (10 to 12 ounces) white baking chips

Preheat oven to 400°. Line a 9-in.-square baking pan with foil, letting ends extend up sides; grease foil. Reserve 1/4 cup crushed Toffee-tastic® cookies for topping. Sprinkle remaining crushed Toffee-tastic® cookies evenly onto bottom of prepared pan; sprinkle with half of the pecans.

In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar and salt. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla. Pour evenly over crushed Toffee-tastics®.

Bake 5-6 minutes or until bubbly. Immediately sprinkle with baking chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with reserved crushed Toffee-tastic® cookies and remaining pecans. Cool slightly.

Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container. Yield: about 1-1/2 pounds. Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.