Girl Scout Samoas are my very favorite cookies, and this recipe does them extreme justice!
1 pkg chocolate almond bark
About 12 Vanilla Wafer cookies
1 pkg caramels, unwrapped
2 Tbsp milk
1 & 1/2 cups shredded coconut, toasted
Sea salt, for sprinkling
1. Line a muffin tin with 12 paper liners and set aside. Meanwhile, in a large bowl, microwave the almond bark according to package directions, stirring until smooth and melted.
2. Take about a Tablespoon of chocolate and spoon it into each muffin cup. Spread it along the sides of the muffin cup, about halfway up, and along the bottom evenly. Drop a cookie in the bottom of each cup. Repeat until all cups are filled and set the remaining chocolate aside for topping.
3. Melt the caramels, milk and a dash of salt in the microwave for about a minute. Stir, then zap for another 30 seconds or so until completely melted and smooth. Stir in the toasted coconut until combined.
4. Place a heaping Tablespoon or two of the caramel coconut mixture on top of each cookie cup. Repeat until all cups are topped with the caramel coconut mixture.
5. Lastly, take the remaining chocolate and spoon it over each filled cookie cup, ensuring the chocolate coats the tops and sides of the cookie cups, covering the mixture completely. Immediately sprinkle the tops of the coated cups with sea salt, if desired.
6. Place the cups in the fridge or freezer for about 30 minutes to harden the chocolate, then bring back to room temperature before eating. These keep for about 3 days when stored airtight at room temperature.