Last weekend at the mall some Girl Scouts forced me (by force me, I mean they were standing with a display table as I walked by, the Girl Scouts are pushy like that) to buy some cookies. Obviously I chose a box of Samoas as they are clearly the most superior Girl Scout Cookie in existence, chocolate, coconut, caramel, honestly, what more could you want?
After eating an entire row of cookies on my way I home I decided I should make something with them rather than eating the remaining cookies as my dinner. I ended up deciding on a chocolate bark with lots of toppings, and if I do say so myself, it’s sooooo good!
I combined chocolate, salted caramel, toasted coconut, coconut chips, toffee bits, and of course Samoas! I love making bark because it’s so easy and you can really add whatever you’re craving at the moment or whatever you have on hand.
This bark is a delicious combo of flavors and textures, rich, sweet, salty, melty, smooth, crunchy, pretty much everything delicious in life. So go find yourself some Girl Scouts, buy some cookies, and make this bark!
- - 8 oz bar chocolate
- - about 1/4 cup salted caramel sauce (see recipe below, or use store bought)
- - 5 Girl Scout Samoa cookies, broken into pieces
- - sweetened coconut flakes
- - coconut chips
- - toffee bits
- - 1/8 cup sugar
- - 1 teaspoon water
- - 1 tablespoon butter
- - 1/8 cup heavy cream
- - heavy pinch salt
- - Line a baking sheet with a baking mat or parchment paper
- - Make the caramel following the instructions below
- - Toast a handful of sweetened coconut flakes in a pan over medium heat, stir frequently, as the coconut can burn easily, remove when browned
- - Melt the chocolate over a double boiler, or in the microwave (15 second intervals, stir between each pulse)
- - Spread the melted chocolate onto the baking mat into a rectangle
- - Drizzle the salted caramel over the chocolate, and swirl with a butter knife
- - Place the cookie pieces over the chocolate so they are evenly covering the chocolate
- - Sprinkle the coconut flakes, coconut chips, and toffee bits onto the chocolate
- - Cool the chocolate bark in the refrigerator for at least an hour
- - Break the bark into pieces
- - Store in an airtight container in the refrigerator
- - Put the sugar and water in a saucepan over medium heat, allow to sit until the sugar is melted, don't stir
- - Once the sugar is melted allow to brown slightly, add the butter and stir until melted, turn off the heat
- - Carefully pour in the heavy cream while whisking, be careful as the mixture will bubble
- - Set aside and allow to cool slightly before using
- - I used 4 oz semisweet and 4 oz bittersweet chocolate, but you can use whatever kind you want
Thank you Girl Scouts 🙂