A Girl Scout Cookie Sugar Rush: Part Two
In the current issue of Outword Magazine, I wrote a piece on making dessert from Girl Scout cookies. Today I am sharing the second recipe from that article, and my husband’s favorite of the three treats I made (the third recipe will be in the next issue of Outword Magazine, coming March 11th): Toast Yay! Fudge. This recipe features the newest Girl Scout cookie: Toast YAY! This recipe is also one of the easiest things I have ever made. The only tricky part is melting the white chocolate, as it burns easier than milk or dark chocolate does. You can also substitute Lily’s Sugar Free White Chocolate Chips (sugar free and made with Stevia) to reduce the sugar content and carbs in the recipe (there will of course still be sugar in the condensed milk and in the cookies themselves).
1 Package Toast Yay! Girl Scout Cookies, broken into large pieces
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
2-2/3 cups white baking chips
1 tsp vanilla or maple extract
Line an 8-in. square dish with aluminum foil; coat with cooking spray.
Place half of the broken cookies in pan.
In a heavy saucepan (use a double boiler if you are concerned about burning the chocolate), combine the milk, butter and chips; cook and stir over low heat until chips are melted.
Remove from heat; stir in vanilla or maple extract.
Pour over cookies in pan. Sprinkle with remaining cookies.
Cover and refrigerate for at least 1 hour. Cut into squares..
PS: You can buy Girl Scout Cookies until March 28th, so please do! Just go to www.GirlScoutCookies.org and enter your zip code. You can also text COOKIES to 59618 (message and data rates may apply. Text STOPGS for STOP, HELPGS for help).