Look Ma, No Oven! No-Bake “Samoas”

Listen Girl Scout cookies, having more than one name for the same product is branding blasphemy:  I looked up why the scouts’super-sweet, delicious cookies are called both Samoas and Caramel De-Lites, why Peanut Butter Patties are also Tagalongs and all this other nonsense.

The answer? It’s because each Girl Scout regional council gets to decide what bakery it will get its cookies from, and each bakery gets to choose the names. In case you think this is all warm and fuzzy “support your local baker,” there are only two bakery companies and one is owned by Keebler, a subsidiary of Kellogg’s. Interesting, huh? SKC investigative reporting. Hardcore.

Take down big business by “occupying” your own Girl Scout cookies (aka making them at home) particularly the awesome Samoa, which is my favorite even though yours is probably Thin Mints. I’m gonna stick with my principles on this one, plus, no oven needed! These are a thicker, chewier riff on the original with the big three–caramel, coconut and chocolate–inflated to macaroon-like proportions. I also nixed the hole in the middle, so although you can’t wear them as pinky rings, you get more cookie per capita, an even trade in my book. Best served refrigerated or at room temp., they’re a great make-ahead holiday treat for all your former Girl Scout friends.

Jen Cantin graduated from Clark University in Worcester, Mass. with a degree in English and Journalism. She shares other (a)musings at Deep Fried Epiphany and dedicates this post to one of her only Girl Scout memories: The time someone to remain nameless threw up in a garbage can in the media center.


No-Bake “Samoas”
Makes 10-12 cookies

Microwaves vary in strength, so be sure to check both caramel and chocolate often–chocolate especially can burn really easily when being nuked. I have not tried the recipe with margarine and/or vegan milk products, but they should work the same way as the dairy products used without a problem. Vegan chocolate would also work fine.

1/2 cup milk (any fat content or variety), divided
2 tablespoons butter
30 individually wrapped caramel candies, unwrapped :) – a 14oz bag contains about 50 candies
12 full sheets of honey graham crackers, crushed to crumbs, or 1 1/2 cups packaged pre-crushed crackers
1 heaping cup shredded coconut, sweetened or unsweetened, can be toasted beforehand
1 1/2 cups chocolate chips or chopped chocolate, any variety

Pour 1/4 cup milk, butter and 10 caramel candies in medium heat-proof bowl and microwave on high for two minutes. Stir until mixture is smooth, microwaving for additional 30 second intervals if needed. Add graham cracker crumbs to mixture and stir to cool and combine, using your hands to combine more thoroughly once mixture is cool enough.

Scoop out tablespoon-sized mounds of graham cracker mixture, roll into balls and flatten into disks about 2 inches in diameter. Place disks on parchment-lined or greased cookie sheet. Wash your hands partway through the process if too much dough starts to stick to them. Refrigerate cookies for at least 15 minutes.

A few minutes before the cookies are totally firm, microwave 1/4 cup milk and 20 caramel candies in a medium heat-proof bowl for two minutes on high. Stir until smooth, microwaving for additional 30 second intervals if needed. Mix coconut into the caramel mixture and stir until combined. Spoon about a tablespoon of the caramel coconut mixture onto each cookie disk and smooth it into an even layer.

Microwave the chocolate in small microwave-safe bowl for 30 seconds on high, and stir so that the heat becomes evenly distributed. Microwave for another 30 seconds and stir thoroughly until chocolate is fully melted, microwaving for additional 15 second intervals if needed. With a spoon, spread chocolate to coat the bottom of each cookie and place back on cookie sheet.

Optional: Pour the remaining chocolate into a small plastic bag and cut a small hole in one corner. Drizzle chocolate over cookies traditional line pattern or any pattern you choose.

Refrigerate cookies for another 15 or so minutes until the chocolate hardens. Store cookies in refrigerator if you’re in a warmer climate. They should keep for a week or so and keep in the freezer for a couple months.

Originally posted on Wednesday, December 7th, 2011

2 Responses to “Look Ma, No Oven! No-Bake “Samoas””

  1. Melissa

    December 7th, 2011

    Is an ingredient missing? In the pic there seems to be chocolate covered cookie? What am I missing? Looks yumcious!

  2. Jen Cantin

    December 7th, 2011

    Well the “cookie” part is crushed graham crackers adhered together again with caramel and flattened into a disk. Or I don’t know if you mean the actual chocolate part, which is actually just a rather thick layer of chocolate, no hiding cookie! Hopefully that answers your question? Thanks for the comment, Melissa!

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