The Home Cook: Caramel De-lites

Yes.

Caramel De-lites. Samoas. Those Girl Scout Cookies with the caramel and the coconut and the chocolate, the one with the cookie center. Yeah, those.

For those of you not "in the know", these are the best of the best when concerning Girl Scout Cookies. For the rest of you...well, you have a little something on your chin. I think it's drool. The sole problem with these cookies are that they are only available once a year. That's it. One annual chance at cookie perfection. This is heart breaking, devastating, havoc wreaking torment. BUT, I come bearing a gift, a find, a treasure beyond measure, whatever you want to call it...

The recipe.

The way I see it, since the Girl Scouts can't set up a weekly delivery 52 weeks a year, then by all that is holy I think we should be able to recreate them at will. And since I am no recipe maker, I've left it to the professionals. Baking Bites is one of my all time favorite sites because, well, it's 98% about baking. Hooray! And also because the recipes are often originals or clever adaptations/better versions of existing recipes, the pictures are lovely and the writing is clear and concise.

The only thing is...this recipe kicked my ass. Not because of a problem with the recipe...this one is 100% user error, because apparently, this week? I can't read. Thus the distinct lack of pictures or any thing else, but from my error filled ways I bring you my gained knowledge. Go forth, bake Samoas/Caramel De-lites/Whatever you call them and enjoy...unless you know a Girl Scout...then go buy a case or twelve.

Cook's Notes:

Read the Directions. They help. A lot.

I couldn't quite master the whole rolling out between two layers of waxed paper thing, now this may have been because I added too much milk, regardless I rolled them in a tube like refrigerator cookies, chilled for 2 hours and sliced them. This was MUCH easier.

Use Parchment. USE PARCHMENT. I cannot say it enough, do NOT skip the parchment.

The cookies can be brittle, and again this may have been because of the "too much milk" issue, but they 'frosted' much better when I left them flat on the parchment. Picking up to 'frost' = broken cookies.