Girl Scout Cookie Recipe Contest - SAMOAS!!

Once again, I have entered the Girl Scouts of Western Washington  recipe competition. Contestants are asked to enter a recipe using Samoa Girl Scout cookies. Previous contests have challenged local cooks to develop a recipe with any Girl Scout cookie. But in honor of the 40th birthday of the Samoa cookie, contestants are required to use the Samoa. I have no problem with this requirement, since I believe this is the best flavor cookie EVER! More details on the contest can be found at this website: Samoas Only

If you're craving Girl Scout cookies, they will soon be available for public purchase. The sale date begins February 27 and ends March 15, 2015. Here is a link for a cookie locator, to help you find where girls are selling cookies. Don't miss out!!
Cookie Locator

Last year, I submitted a savory dijon chicken recipe.  It was yummy, but I'm excited to submit a dessert recipe this year. Desserts are SO much more fun! My  Girl Scout daughter has been helping me come up with the perfect Samoa recipe. She also  helped cook while the rest of the family assisted with  the taste-testing. This is not a recipe for the calorie conscious. It is intended to be a treat for a special occasion. My husband says one of these bars goes perfectly with a cold glass of milk.

No-Bake Samoa Crèmes

Bottom Layer

20 Girl Scout Samoa cookies – finely chopped in food processor
10 graham crackers – finely chopped in food processor
1 ¼  cup unsalted butter
2 Tbsp. cocoa
1 egg beaten

Line 8X8 pan with plastic wrap or aluminum foil (for easy cutting.) Finely chop Samoas in food processor. Set aside ¾ cup of the chopped Samoas. Add graham crackers to remaining Samoas in food processor, finely chop together. Melt butter and cocoa on low heat. Whisk a small amount of the hot melted mixture into the beaten egg. Then return the egg mixture to the pan, whisking constantly.

Stir to cook and thicken. Remove from heat. Stir in graham cracker and Samoa crumbs. Press firmly into prepared pan. Don’t use a larger pan, as you want these bars to be thick.

Middle Layer
½ cup unsalted butter, melted
4 Tbsp. Darigold French Vanilla Creamer
2 Tbsp. instant vanilla pudding powder
2 cups powdered sugar

Cream together butter, creamer, vanilla pudding powder, and powdered sugar. Beat briskly until light. Spread over bottom layer. Chill for at least 20 minutes.


Top Layer
¾ cup semi-sweet chocolate chips
3 Tbsp. unsalted butter
1 Tbsp. milk
¾ cup Samoa crumbs (reserved)

Melt chocolate and butter over low heat. Add milk, stir until smooth. Add the reserved ¾ cup of Samoa crumbs, and stir. Let cool. Once cool, but still liquid, pour over second layer. Chill in refrigerator for at least an hour. Keep leftovers refrigerated