Girl Scout Cookie Crunch Bars
Blue Ribbon Recipe
What a great way to reinvent Girl Scout cookies! Peanut butter and chocolate are a great flavor combo. Then add the chunks of cookies, you get a nice surprise with every bite. The Test Kitchen devoured these treats! The Test Kitchen
- 14 oz
- milk chocolate
- 1 1/2 c
- peanut butter, crunchy
- 1/4 c
- peanut oil
- girl scout peanut buttter sandwich cookies
- 12 oz
- bittersweet chocolate
- 2 1/2 c
- heavy cream
- 1 Tbsp
- unsweetened cocoa powder
How to Make Girl Scout Cookie Crunch Bars
- 1Melt a high quality milk chocolate over a double boiler and set aside.
- 2Combine peanut butter (I like to use the kind you grind yourself at Whole Foods) and oil with a mixer, then crumble the cookies and fold into the peanut butter Add the melted chocolate and fold in trying not to break up the cookies too much. Pour into 13"x 9" pan lined with plastic wrap that hangs over the edges. Put in refrigerator for two hours.
- 3Melt a high quality semi-sweet or bittersweet chocolate over a double boiler, then set aside for 15 minutes to cool. Whip the heavy cream and add the cooled chocolate into it 1/4 at a time gently folding in. Spread on top of the first layer in the 13"x 9" pan. Return to refrigerator for 3 hours or overnight.
- 4Remove the pan from the refrigerator and pull up on the plastic wrap. Set on a cutting board and cut into desired size squares then dust with cocoa powder.