LL Kaplan
About Author
April 13, 2021
 in 
Killer Recipes/Pastry Forward

Springtime and "THE" Cookies: If You Can't Resist, then Be Prepared!

We're Backkk!!!!!!!!!

Oh, yes. It's THAT season again. Along with watching happy daffodils and raking soggy leaves from last fall, it's definitely Girl Scout Cookie season. When I was working, I'd often find myself with so many boxes of the delicious treats from co-workers and friends that even the Hubs couldn't eat them all. What to do? Easy. Use them as mix-ins for other treats of course!

An Oldie But Goodie Is Still a Goodie

Really, you can use just about any of the Scouts' Springtime crispy treats in any basic brownie, blondie, or chocolate chip cookie recipe, even Thin Mints (yes, you can have too many Thin Mints). But Samoas, Do-si-dos, Trefoils, and the others can work just as well. Here is a great website that has a lot of options, baked and not!

Of course, if you don't have any of the seasonal cookie treats around (horror of horrors), just get creative. I've given a few suggestions in the ingredients! Your treats will taste just as delicious. Scout's honor!!

'Nutterchip Marshmallow Bars

This recipe below uses Tagalongs. It's based in large part on Toasted Marshmallow Tagalong Peanut Butter Cake Bars from the incomparable Picky-Palate (other Girl Scout Cookie recipes on there too). 'Nutterchip Marshmallow Bars are incredibly delicious and perfect for parties, business meetings, book clubs, hospice donations, or your own kitchen counter. And on top of that, they're made with a time saving cake mix!

Ingredients:

  • 6 Jumbo marshmallows or about a dozen regular
  • 1 box yellow cake mix
  • 1 stick (½ cup) unsalted softened butter
  • 2T water
  • 1 large egg
  • 1/2 cup creamy peanut butter
  • 1-½ cups chocolate chips
  • 10 quartered peanut butter patty (Tagalog) cookies OR 1 to 1.5 cups chopped butterfingers bars or snicker pieces or Reeses.

Directions:

  1. Preheat oven to 400 degrees F.
  2. Use a silicone mat or parchment paper on a baking sheet (I used a half sheet) and place marshmallows in the center.
  3. Bake marshmallows for about 10 minutes until nice and golden on the tops and puffed.
  4. Remove and reduce the oven’s temperature to 350.
  5. Tip: If you let the cookie sheet cool and replace the parchment paper or wipe off the silicone mat, you can re-use the same cookie sheet.
  6. Place the rest of the ingredients (all but the toasted marshmallows) into a large mixing bowl and stir.
  7. Fold in the toasted marshmallows and stir till just combined.
  8. Spoon the dough ( yes it will be sticky) onto the baking sheet and spread, but stop before the edge of the sheet because well, this stuff spreads during baking!
  9. Bake for 18-22 minutes or until a toothpick comes out fairly clean.
  10. Remove and let cool for 30 minutes (if you can wait that long) as cooling/chilling allows for better cutting. Enjoy and Yum!!!

Tip:If you need to freeze, just wrap them well in clear wrap and place in a freezer bag or freezer appropriate container. Will be good for at least a couple of months!

Makes 12-16 Servings

Baking photos also from Picky-Palate.

Disclaimer: No, I'm not claiming approval or sponsorship or affiliation with the Girl Scouts in this blog other than being a former Scout and including the nostalgic picture of my old sash and badges below. And no, I'm also not claiming approval, affiliation or sponsorship by Picky-Palate, but I do encourage you to visit her website!

Oh those were the days!

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