Lane & Dia's Girl Scout Cookie desserts - KLTV.com-Tyler, Longview, Jacksonville, Texas | ETX News

Lane & Dia's Girl Scout Cookie desserts

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Lane and Dia square off for Round Two of the Cooking Up a Storm Showdown. East Texas girl scouts joined us in the Good Morning East Texas studio for a taste test. See who has the winning dessert recipe!

Lane's Cooking Up A Storm Showdown-winning recipe for Thin Mint Brownies

Ingredients:
1 box of Thin Mint Girl Scout cookies
1 box of brownie mix (will likely need vegetable oil & eggs)
1 large chocolate bar
1 pint of mint ice cream or gelato
1 bunch of fresh mint

Put half-box of Thin Mint Girl Scout cookies into a medium-sized bowl and crush into medium bits. Follow instructions on the box of your favorite brownie mix. Check for additional ingredients needed. Add cookie bits to the prepared cookie batter. Do not use electric mixer. Pour batter into lightly greased 9X13 baking pan. Break chocolate bar into larger bits and push into batter. Follow baking instructions for brownie mix.

Remove from oven and allow to cool. Cut brownies into squares and serve with a scoop of mint ice cream or gelato and a sprig of fresh mint.

Dia's Seven-Layer Samoa Bars
 
- 1 box Trefoil cookies 
- 1 stick unsalted butter, melted 
- 1/2 tsp. salt 
- 1 box Samoa cookies 
- 1 3/4 c. semi-sweet chocolate chips, divided* 
- 1 1/3 c. sweetened, fine-shredded coconut, divided* 
- 1 can or 13.4 oz of Dulce de Leche, make your own here 
- 1 Tbsp. milk 
 
Cover a 9x13 pan with foil, leaving edges hanging over sides.  Coat with non-stick cooking spray.  Preheat oven to 350 degrees. 
 
In a bowl, combine crumbs (make sure the consistency is fine, like sand), melted butter and salt.  Toss until crumbs are moist and then spread over the bottom of prepared pan.  Press crumbs down firmly. 
 
Cut each Samoa cookie into eighths.  Do two or three at a time to speed up the process. Spread cookie pieces evenly over crumb crust.  Top with 1 cup chocolate chips, 1 cup of coconut.

Using a spatula, empty the can of dulce de leche into a microwaveable container and add 1 Tbsp milk. Microwave at 30 second intervals, stirring between each 30 seconds until the dulce de leche is smooth and thinner, about 1 minute.  Spread over top of cookie pieces, chocolate chips and coconut.  Using a spatula, work the dulce de leche down evenly over the toppings.

Place pan in preheated oven and bake for 15 minutes.  Remove and top with remaining 1/3 cup of coconut, gently press into dulce de leche and bake for an additional 10 minutes.  Remove from oven and place pan on a cooling rack.

In microwave-safe bowl, melt remaining 3/4 cup chocolate chips, using the 30 second cook/stir method. Place melted chocolate in a small squeeze bottle, pastry bag, or plastic ziploc bag (with corner snipped) and drizzle melted chocolate over bars*.

Cool bars completely.  Cut and enjoy!

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