Samoa Truffles Recipe 465
SAMOA TRUFFLES RECIPE - (4.6/5)
Provided by kayjayjohnson
Number Of Ingredients 3
Steps:
- Begin by crushing 15 ounces of Samoas Girl Scout Cookies. I used a food processor and processed them until I was left with very fine crumbs. Reserve a couple tablespoons of the crushed Samoas for garnish. Using your mixer, combine the cookie crumbs with 8 ounces of softened cream cheese. Mix until well combined. Use a tablespoon of mixture for each truffle. Use your hands to create rounded truffles. You will be able to get about 35-40 truffles from the mixture. Place them on a baking sheet lined with wax paper. Pop the tray of truffles into the freezer for about 30 minutes, or the refrigerator for about an hour. Melt the almond bark and begin dipping each truffle. Drop one truffle at a time into the coating. Lift it out of the coating with a fork. Tap the fork on the rim of the bowl so that excess coating drips off. Immediately garnish with the reserved cookie crumbs.
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- Place a large skillet over medium high heat then add the coconut to the pan. Stir constantly for 5 to 7 minutes or until the coconut turns a golden brown color. Remove from pan and let cool.
- Bring a small pot, filled with an inch or two of water to a boil. Place the caramels, milk and salt in a metal or glass bowl and rest the bowl in top of the pot, so it's not touching the water. Stir until the caramels become smooth and melted. Stir in the toasted coconut (reserving 1/4 cup for later) and mix to thoroughly combine. The mixture will be really thick.
- Pour this out onto a parchment paper lined baking dish and spread into an even layer. Let cool for several minutes until it's cool enough to handle. Roll the caramel mixture into small, teaspoon size balls.
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- On a large baking sheet, spread coconut into a single layer. Bake in a 350 degree oven for 10-15 minutes, until lightly browned. Be sure to turn and flip the coconut every 5 minutes. Remove from oven.
- In a bowl, combine coconut, dulce de leche, sweetened condensed milk and cookie crumbs. Stir until well combined.
- Line a baking sheet with parchment paper. Scoop one tablespoon of mixture (I use this scoop) onto the parchment paper. Repeat until all mixture is used. Place baking sheet in freezer and freeze for about 30 minutes.
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