Chocolate Caramel Apple Dessert
1 box Girl Scout Trefoils (shortbread) Cookies
2T Butter
8 ripe apples
1 tsp. Cinnamon
1T Brown sugar
1 ½ Boxes Samoa Girl Scout Cookies
1 Cup Milk Chocolate chips
Preheat oven to 350 degrees
Crush Trefoil cookies into crumbs. Melt butter and mix into Trefoil crumbs. Pack into bottom of pan to make crust for dessert
Slice apples think so they bake evenly. It is best to store the slices in cold water until done slicing to prevent them from turning brown. Add the cinnamon and brown sugar and mix so apples are throughly coated. Spread apples evenly over the Trefoil cookie crust.
Crush Samoas course, to use as topping for the dessert. A food processor works well for this. Spread the crushed Samoas evenly over the apples.
Bake the dessert in the oven for about 20 minutes or until apples are tender.
Melt chocolate chips in a double boiler. Drizzle melted chocolate over warm dessert.
(click each to see recipe)
Chocolate Caramel Apple Dessert
Girl Scout Thin Mint Cheesecake
Walker’s Grill Thin Mint Girl Scout Sundae
Ingredients
2 boxes crushed Lemon Coolers Girl Scout cookies
1/2 pint red raspberries
1/3 cup raspberry puree
4 cups heavy cream
1/2 cup sugar
Lemon Curd
8 egg yokes
1 ¼ cups sugar
¾ cup fresh lemon juice
½ cup butter softened
4 teaspoons lemon zest
Pinch of salt
In heavy non-reactive saucepan, beat the yolk and sugar. Stir in lemon juice, butter and salt. Cook over medium low heat stirring constantly until thick, but still pour-able. Do not allow mixture to boil! Pour into strainer. Discard any residue. Stir in zest and cool.
To assemble:
Line 9” spring form pan with parchment paper on the sides and bottom. Sprinkle 1/3 of the Lemon Coolers crumbs evenly over bottom of pan.
Whip the cream with 1/2 cup sugar until firm. Divide the cream into 3 bowls. Half in one bowl, and two bowls with ¼ each.
Reserve 1 cup of the chilled lemon curd. Fold remaining lemon curd into the bowl with 1/2 the cream. Mix well. Spread over cookies.
Top with 1/3 more of cookie crumbles.
Mix 1/3 cup raspberry puree into one of the whipped creams. Spread over cookies evenly. Top with fresh raspberries. Drizzle the remaining 1 cup of lemon curd over the raspberries. Top with remaining 1/4 of whipped cream.
Top with remaining cookies. Cover and chill 3 hours, or overnight. Cut and serve.
Girl Scout Thin Mint Cheesecake
Pan
10 inch spring-form pan
Crust ingredients
1 C Girl Scout Thin Mint cookie crumbs (crumb in blender or food processor)
¼ C granulated sugar
3 T butter softened
Crust: In a medium-sized bowl, combine the Girl Scout Thin Mint cookie crumbs, sugar and butter. Blend well with fingers. Press onto the bottom of a well-buttered spring-form pan. Chill in the freezer or refrigerator for about 30 minutes
Filling ingredients
2lbs. Cream Cheese, softened
1 C granulated sugar
5 eggs
1 C heavy cream
½ C chopped Girl Scout Think Mint cookies
½ C chopped Andes candies
Filling: In a large bowl, beat the cream cheese until smooth and whipped. Add sugar. Mix. Add eggs one at a time, beating well after each addition. Add heavy cream, blend until smooth and creamy. Stir in candies and cookies. Pour mixture into the chilled pan. Place the pan inside a larger pan containing one inch of water and bake in a preheated 325 degree oven for 1 – 1 ½ hours. Turn oven off, open door, ;eave cheesecake in oven ½ hour. Remove and cool completely (refrigerate overnight)
Topping ingredients
1 C semi-sweet chocolate pieces
½ C heavy cream
Topping: In a small saucepan, place whipping cream and semisweet chocolate pieces. Heat over medium heat until chips are melted. Stir frequently. Remove from heat after it just comes to a boil. Let cool ½ hour. Pour over cooled cheesecake. Refrigerate.
Walker’s Grill Thin Mint Girl Scout Sundae
Winning entry in the Dessert category of the 2005 Great Girl Scout Bake Sale Competition
Chocolate Sauce
9 oz. Bittersweet Chocolate
½ cup Heavy Cream
½ cup Light Corn Syrup
Combine and melt slowly
Ingredients:
I Box Thin Mint Girl Scout Cookies
½ gallon homemade or
Chocolate Sauce
9 oz. Bittersweet Chocolate
½ cup Heavy Cream
½ cup Light Corn Syrup
Combine and melt slowly
store bought Vanilla Bean ice cream
Flourless Chocolate Cake *
Chocolate Sauce *
Flourless Chocolate Cakes
12 oz. Bittersweet Chocolate
¾ cup Unsalted Butter
6 Eggs separated
12 tablespoons Sugar
2 teaspoons Vanilla
Melt Chocolate & Butter in top of double boiler. Cool to room temperature. Separate Eggs. Whip Egg Whites with 6 tablespoons Sugar until stiff
Set aside. In a clean mixing bowl whip 6 Egg Yokes with 6 tablespoons Sugar until double in volume and pale yellow. Mix in 2 teaspoons Vanilla and add melted Chocolate. Bake in small muffin pan at 350 degrees for approximately 18-22 minutes. Cool 10 minutes and remove from pan.
Flourless Chocolate Cakes
12 oz. Bittersweet Chocolate
¾ cup Unsalted Butter
6 Eggs separated
12 tablespoons Sugar
2 teaspoons Vanilla
Melt Chocolate & Butter in top of double boiler. Cool to room temperature. Separate Eggs. Whip Egg Whites with 6 tablespoons Sugar until stiff
Set aside. In a clean mixing bowl whip 6 Egg Yokes with 6 tablespoons Sugar until double in volume and pale yellow. Mix in 2 teaspoons Vanilla and add melted Chocolate. Bake in small muffin pan at 350 degrees for approximately 18-22 minutes. Cool 10 minutes and remove from pan.
To assemble
Place 2 tablespoons Thin Mint crumbs in base of Martini glass. Top with Flourless Chocolate Cake, 1 scoop of Thin Mint ice cream and drizzle with Chocolate Sauce. Finish with Whipped Cream, mint sprig and remaining Thin Mint crumbs.
This recipe was created by Debbie Dobson from Walker’s Grill in Billings. Debbie creates scrumptious desserts and pastries for
Walker’s Grill in Billings