Last week, we made chocolate bars, a no-bake recipe, using Thin Mints. This week, we shall try our hands at a similar recipe with another Girl Scout cookie favorite. This week is all about the Samoa or Caramel Delights!
The Samoa, along with the Thin Mints, are like the king and the queen of the Girl Scout cookie realm. Fight me on the socials if you disagree. The toasted flavor of the coconut on the Samoa along with the chewy caramel makes makes this cookie a texture wonderland. The overwhelming flavors of caramel are always a delight as well. When you can balance the chew with the crunchy, you have yourself a formula for great success.
Save Me Jesus
Even More Coco Jesus has a taste of fudge and sugar with a hint of an fruit like a date or a fig. Nonetheless, rich chocolate is prevalent in your mouth. The last is that is an artificial chocolate bar like a Hershey’s chocolate. Not that Hershey’s chocolate isn’t real chocolate. It is just more sugar than chocolate.
Even more Coco Jesus must also possess the powers of Jesus because this beer packs a giant twelve percent in the ABV. So enjoy those fudge flavors as this beer slowly brings you into the realm of buzzed. I for one wished we had more to drink during the baking process as the high alcohol content could have lead to very humorous behind the scene moments. Tis a shame the responsible adult inside of me made a choice that chose productivity over hilarity.
Coco Jesus pairs quite well with the Samoa. The coconut and caramel of the cookie compliments the coconut and the maple from he imperial stout.
I added crumbled cookie to both the chocolate spread and the butter spread to add texture and extra toasted coconut to the mix. These may have been the best chocolate bars I have made so far for this website, and I have made quite a few. The mix of both butter and coconut butter blended perfectly to create and creamy texture that just melts right in your mouth. The extra bits of Samoa is the cherry on top.
Imperial Stout Chocolate Bites
If there is one thing I would change about this recipe, it would be the addition of cream to the chocolate spread. Working with semi-sweet chocolates and beer makes the texture ever so slightly grainy which could be avoided with the addition of a splash of heavy cream. Nonetheless, these bars are some of the best I have made and you can guarantee more it shall be made again in the future.
- In a medium bowl, add the butters, sugar, ground Samoas, ground graham crackers, and coconut shavings. Use an electric mixer and blend. Continue mixing until fully creamed. Spread into a pan or baking sheet.
- Boil water. Over the water, place a heat safe bowl with the chocolate and Even More Coco Jesus imperial stout and double boil. Be sure to continue mixing to prevent the chocolate from burning. Add a dash of cream for more creaminess along with more Samoa chunks. Spread the melted chocolate over the cookie and butter base. Place in freezer and chill for an hour. Slice and enjoy!