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Classic Girl Scout Cookie Favorites (CopyCat Recipes)

Ran out of Girl Scout Cookies after a day in the house?  
Here a way to always have them around all year, try out these copycat recipes 


 Tagalongs (3 ingredient copycat recipe)
Ingredients
  • 10 Vanilla Wafers
  • 3 heaped tablespoons peanut butter (creamy)
  • 4oz chocolate (can use chocolate chips, almond bark, or any bar of your favorite chocolate)
Directions
Step 1
Spread a generous amount of peanut butter on top of each vanilla wafer.
Step 2
Melt chocolate in a small bowl, and one by one, carefully place each cookie into the chocolate. Using a spoon to pour chocolate over the tops. Scoop the cookie out of the bowl of chocolate using a fork and gently tap on the side of the bowl to help give the cookie a smooth finish. Place coated cookies on wax paper until set.
Store in a covered container at room temperature.

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 Thin Mints  (3 Ingredient copycat recipe)

Ingredients
  • 1 bag oreos (cookies only - remove cream filling)
  • 16oz melting chocolate I would use dark chocolate (or candy coating/almond bark)
  • 1 teaspoon peppermint extract
Directions
Step 1
Remove cream filing from oreos, we are only using the cookie part. Set aside.
Step 2
Melt chocolate according to package instructions. Stir in peppermint.
Step 3
Dip each cookie into the chocolate, one at a time until completely and evenly coated. Set on wax paper until chocolate is set. Store in a sealed container at room temperature or in the refrigerator.

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 Samoas Bars

 Ingredients

    Shortbread
  • 1 cup butter softened
  • 3/4 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • pinch of salt
  • 2 cups flour
    Topping
  • 14 oz caramels
  • 4 Tbs milk
  • 3 cups toasted shredded coconut
  • 12 oz semi sweet chocolate chips
  • Preheat oven to 350*
In a large bowl cream together the butter and sugar. 
Add in the egg, vanilla, and salt and mix until well combined. 
Slowly add in the flour mixing until incorporated. 
Press dough into greased 9×13″ pan and bake for 22-25 minutes.
 Let cool.

 For the topping:
Melt the caramel with the milk over medium/low heat stirring frequently until smooth. 
Stir in the toasted coconut and spread over cookie crust.
Chill for at least 30 minutes and cut into squares.
Melt chocolate and dip the bottom of the each cookie bar. 
Set onto a cookie sheet lined with wax paper. 
Once all the bars have been dipped, drizzle remaining chocolate over the tops. Chill until chocolate is set. 
Bring to room temp before serving.


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