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Yes, I realize I’ve been posting a lot of Girl Scout cookie recipes. No, I am not done. Deal with it.
Boy, did that come out rude, especially to my (very valued) readers who are not American and have no idea what this stupid Girl Scout cookie craze is about, anyway. I do apologize. And I can always suggest substitutes if you can’t get the cookies. But you have to understand something.
Girl Scout cookies are America, people. And I’m an American food blogger. If I were a French food blogger, I’d be doing a lot more with delicate pastry dough and awesome macarons.
Another American phenomenon I’m all about: the mashup. It’s where you take two things that have not previously gone together (a song, a dessert) and you combine them. Some people find them too intense, too much. I call mashups a multitasker’s dream come true. Mashups prevent difficult choices from having to be made. Instead of choosing between the cookie or the pie, have a pookie! Why pick just one?
That view, of course, is quite American. We Americans like to think we can have it all, and perhaps we can, but I have to cry foul. I think trying to have it all is the first step to failure, or at the very least, disappointment. It might be easier to have all of one or two things, and then little bits of the rest.
If you see someone who does seem to have it all, take another look. What seems like perfection from the outside is usually a mask. Unless, of course, we’re talking about fudge. Because this fudge has everything, and it’s no illusion.
For some reason, I couldn’t decide whether to use regular or white chocolate in this fudge. So what did I do? I decided to have it all. And nestled between the layers and on top of the fudge are the Samoas themselves, along with sweetened coconut.
I consider this fudge in the mashup category because, well, it’s cookies and fudge. Cookies inside of fudge is pretty much always a good idea.
For those of you who are sick of all this Girl Scout madness, I’m done. I think. I do have one more box of Tagalongs to play with. But remember, this is America. We want it all, and we want it now. The least I can do is give our Girl Scouts my baking best.
- Line an 8 x 8 pan with aluminum foil, using enough to hang over the sides. Spray it with cooking spray and set aside.
- In a microwave-safe bowl, melt the chocolate chips and sweetened condensed milk together for 2 minutes.
- Remove and stir until smooth.
- Spread the fudge evenly in the prepared pan. Sprinkle on 1/3 cup coconut. Layer the Samoas (reserving 3-4) on top of the fudge in even intervals. Set aside.
- Make the white chocolate layer. On the stove over low heat, melt the white chocolate chips with the condensed milk, stirring constantly, until the mixture is melted and smooth.
- Remove from the heat. Spread gently over the bottom layer.
- Take the remaining Samoas and break them into small pieces. Scatter along the top at even intervals. Sprinkle the remaining coconut on top.
- Chill for 2 hours until set. Allow to come to room temperature. Cut into squares. Store in an airtight container.