Sunday, February 28, 2010

Girl Scout Cookies: Caramel Delights

After a few tries I finally got this recipe down, and they brought me back to my gluten eating days when these were some of my favorite cookies. The recipe is very simple and easy, but can be a little time consuming, so pick a rainy afternoon, a good movie and be careful not to eat too many!

3/4 cup White bean puree
1/6 cup Honey
1/6 cup Butter (melted)
2/3 cup Corn starch
2 teaspoons Baking soda
1 tablespoon Egg (white, substitute or scrambled egg)
1 tablespoon Stevia

1/3 cup Milk chocolate chips*
1/3 cup Dark chocolate chips*
1 cup Caramels*
1 tablespoon Milk (almond, soy, etc)
1/8 cup Unsweetened shredded coconut
* To make this recipe sugar free make sure these ingredients are bought sf. I prefer to have sugar in these instances instead of a chemical substitute or corn syrup.

Preheat oven to 325. Combine all cookie ingredients in bowl and mix well. Batter should be of medium thickness. Drop small (about 1/2 tablespoon) amounts of batter on well greased pan. Place cookies in oven for 10 minutes. Open oven and using a spoon flatten out cookies so that they are smooth on top. Put cookies back in oven for another 10-15 minutes, until brown. Remove and cool.

Once cookies have cooled place caramels in double broiler. Once caramels have melted add milk and coconut, mix well. Cover the tops of cookies with caramel mix, make sure you cover completely. Sprinkle another layer of coconut over cookies. Let caramel cool and harden. Wash double broiler. Place milk and dark chocolate chips in double broiler and melt. Take spoon and drizzle stripes across caramel covered cookies (this can be tricky, so be patient and go slow). Place cookie sheet in freezer until chocolate is completely hardened. Remove cookies from freezer and flip them upside down. Cover the bottoms of the cookies with chocolate mixture and return to freezer (or be patient and allow to cool on own). Once cooled-- enjoy!