This one goes out to what I consider one of the most underrated Girl Scout cookies. I always reach for a frozen thin mint when I can, but I forget that Samoas can be equally as delicious. These were a wonderful accident because I had a bunch of leftover chocolate chip cookies that had went a little stale. I wanted to repurpose them, so here it is! They are soft, chewy, and delicious!
- 2 c crushed chocolate chip cookies
- 1/4 c nut butter
- 2 c bittersweet chocolate chips
- 1 can sweetened condensed coconut milk
- 2 c crushed coconut flakes
- 1 c crushed almonds
Preheat oven to 350 and line a 13×9 baking sheet with parchment paper. Mix the nut butter and crushed chocolate chip cookies in a medium bowl. If you have trouble getting it to combine, place in the microwave for 30 second intervals. You should get a clumpy mixture as if you were about to make a graham cracker pie crust, so you can add some melted coconut oil or chocolate if you’re having trouble getting this consistency. Use clean hands to press the mixture into the bottom of your prepared baking dish in an even layer. Pour your condensed coconut milk on top and spread as another even layer. Pour chocolate chips evenly across as the next layer. Finally, top with almonds and coconut flakes. Place in oven for about 20 minutes. Coconut should be lightly browned. Let completely cool in pan before removing and slicing.