Batesville Herald Tribune, Batesville, Indiana

Archive

January 25, 2007

Chefs create desserts inspired by Girl Scout cookies

(Continued)

NORTH ANDOVER, Mass. —

Directions:

Crush the Cartwheels between two pieces of wax paper with a rolling pin or in a food processor. Combine the crushed Cartwheels, peanut butter, honey and powdered milk in a large mixing bowl. Mix well. Make small balls with mixture and place on wax paper. Roll balls in shredded coconut.

Makes: 2 dozen

— Recipe from ABC Bakers



Chocolate Thin Mint Pizza Supreme

Ingredients:

1 (18-ounce) package of refrigerated chocolate chunk cookie dough

1/2 package Girl Scout Thin Mints

1/2 cup white chocolate morsels

Vanilla ice cream, optional

Directions:

Press cookie dough evenly in the bottom of an ungreased 12-inch pizza pan or a 13-by-9-by-2-inch baking pan. (Dough will barely cover the pan.) Break Thin Mints into halves or thirds; press cookie pieces into dough, covering evenly. Bake at 350 degrees for 12 to 18 minutes or until golden brown. Place white chocolate morsels into a small self-closing bag. Microwave the bag of morsels on medium-high (70 percent power) for 40 to 50 seconds or until melted. Snip one corner (about 1/8 inch) off the bottom of the bag. Hold bag tightly at top and drizzle white chocolate stripes over top of pizza. When cool, cut pizza into eight or 10 wedges. If desired, top each serving with a scoop of ice cream.

Makes: 8 to 10 servings

— Recipe from ABC Bakers



Chocolate Thanks-A-Lot Eclair

Ingredients:

1 package Thanks-A-Lot cookies

1 package instant vanilla pudding mix

11/2 cups milk

1/2 of an 8-ounce container frozen whipped topping, thawed

1 (16-ounce) package prepared chocolate frosting

Directions:

Line the bottom of an 8-inch round cake pan with Thanks-A-Lot cookies. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping. Spread half of mixture over cookie layer. Top with another layer of Thanks-A-Lot cookies and the remaining pudding. Top all with a final layer of Thanks-A-Lot cookies and frost with chocolate frosting. Refrigerate until serving.

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