I always seem to forget that Girl Scout season is upon us until it's almost over. Thankfully for me, I have a few fellow Girl Scout cookie lovers in my life. And luckily we have the same taste when it comes to the almost limitless choices.
We voted and while the thin mint comes in a far far second, there is one girl scout cookie that stands way above the rest.
(Or Caramel Delight now, but really they will always be Samoas to me.)
Now you all know I LOVE cookie truffles, but never in my wildest dreams would I think of chopping up two whole boxes of these to make truffles out of them.
With a box only having 14 cookies, and costing a pretty penny, I was quite satisfied to just chow down on them as is.
But one day when I came home there were two boxes sitting there with specific instructions to make these truffles; I knew it was time.
These are seriously good eats. I am so glad I finally got the kick in the butt to try them, because they literally blew my mind. So so good.
These truffles follow the basic cookie truffle formula, and can be put together in a snap. Just be sure not to eat them in a snap like I did.
Some things just can't be helped.
If you love the cookies, these truffles will take it to a whole new level. :)
2 boxes of Samoa cookies
4 oz cream cheese
12 oz milk chocolate
1 Tbsp vegetable shortening
Chop cookies and place with cream cheese in the bowl of a food processor. Combine until smooth. Roll into truffle shapes and place on a baking sheet with wax paper. Chill in freezer while melting milk chocolate and shortening in a heat proof bowl set over a pot of simmering water. Dip each truffle and return to wax paper. Chill in freezer an additional 10 min. Decorate with additional chocolate if desired. Keep refrigerated until ready to serve.
Recipe: A Mary original