- Tagalongs (aka Peanut Butter Patties...cookies topped with peanut butter and covered in chocolate...the red box)
- Samoas (aka Caramel deLites...caramel, toasted coconut and chocolate drizzle...in the purple box) and
- Lemonades (in the yellow box)
The only sad part is when I realize another year has passed and I haven't crossed paths with someone who knows someone-who knows someone-whose kid is selling these treats for their troop. Hence my attempt at recreating the flavors of one of my favorite cookies. Thanks to Martha, here's a non-Girl Scout combination of Samoa flavor.
Ingredients
3 cups (or 12 oz.) graham cracker crumbs
(*Note: you can either purchase whole graham crackers and grind them in a food processor, or you can spend a little extra and buy the pre-packaged crumbs. Talk about easy...)
1/4 cup granulated sugar
3/4 cup unsalted butter, melted
1 cup semisweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 1/2 cups sweetened shredded coconut
Directions
1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the graham cracker crumbs, sugar and melted butter until combined.
3. Press it evenly onto the baking sheet to form a crust.
4. Bake for 10 minutes, rotating if parts start to cook too fast.
5. Remove from the oven and let cool for 20 minutes.
6. Once cooled, sprinkle with chocolate chips.
7. Pour the condensed milk over the top and spread so it covers the crust completely.
*Note: you'll want to leave a small edge of crust uncovered so the condensed milk doesn't drop off the bars.
8. Then sprinkle with coconut.
9. Return the baking sheet to the oven and cook for 10 to 15 minutes, or until the coconut starts to brown.
10. Remove from oven and cool completely. Then trim the edges off and cut into bars.
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