Thank Heaven for Little Girl(Scout)s

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It's cookie time, folks! Girl Scout Cookies, that is. Thin Mints, Do Si Dos, Trefoils and my most favorite GS cookie of them all....Samoas They're everywhere. You couldn't escape them, even if you wanted to. But, why would you want to? Who doesn't love Girl Scout Cookies.....or Girl Scouts, for that matter?

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Right now, there are about six little Brownies and Girl Scouts who live on my street. Some years, there have been more, some less. One by one, they ring my doorbell, in their cute little uniforms, with their hopeful little faces... I buy cookies from all of them. I can't help it. My own daughter was in the program for several years. I mean, you'd have to have a heart carved out of stone to resist them!

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So, the other day, there I sat with about 20 boxes of Girl Scout cookies sitting in front of me, wondering what the heck to do with all of them! Yes, I know that you can freeze them. But, they're never quite as good defrosted. I did a quick inventory in my fridge. I had cream cheese. I had mascarpone (my magic ingredient!). I even had some homemade dulce de leche left over from another recipe. An idea began to take shape in my head. I took the basic concept for my Chocolate Mascarpone Cheese Pie, made a few twists and turns, and came up with what is quite possibly the most fabulous sticky, gooey, creamy, chewy dessert I have ever made!

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For this recipe, I used a box of Samoas to make a cookie crust. Samoas are the cookies that are dipped in caramel and toasted coconut and then smothered in chocolate. I ground the cookies into crumbs in my food processor and mixed them with about one third of a stick of melted butter. I pressed the mixture into a tart pan and chilled it. Then, I blended cream cheese, mascarpone, sugar and some dulce de leche together with my electric mixer for the tart filling. I wanted the tart to look like a great big, giant Samoa, so I topped it with a layer of dulce de leche and toasted coconut. To finish it off, I drizzled melted bittersweet chocolate all over it.

Since I had homemade dulce de leche, I used it. However, I've used the canned product, La Lechera, before for many things and it is excellent too. So, please don't let that stop you from trying this recipe.

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Let me tell you, this tart was Out. Of. This. World! Seriously, it was amazing! It reminded me of a super rich, caramelly, coconutty, chocolatey, cream cheesy flan. If you never try any of my other recipes, please try this one. You will love it. The only other thing I can say is Thank Heaven for Girl Scouts!

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Thank Heaven for Little Girl(Scout)s Samoa Cheese Tart

(Printable Recipe)

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1 box Samoa cookies

3 tbsp. butter, melted

1 8-ounce package cold cream cheese

1 8-ounce container cold mascarpone

1/4 cup granulated sugar

2 cups dulce de leche, divided

1 cup flaked coconut

4 ounces bittersweet chocolate, melted

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Process the cookies into crumbs in the food processor. If you don't have a food processor, put them in a plastic zipper bag and beat the hell out of them until they turn into crumbs. Mix the crumbs with the butter in a bowl. Press the crumbs into a 9 or 10 inch tart pan, preferably one with a removable bottom. Chill for at least 30 minutes.

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In another bowl, combine the cream cheese, mascarpone, sugar and dulce de leche. Beat on medium speed until well-blended, about 2 minutes. Pour filling into tart shell and chill for at least 2 hours.

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Meanwhile, toast the coconut by heating it in a small skillet over medium to medium-high heat, tossing it often so it doesn't burn. When the coconut is golden brown remove from heat and set aside to cool.

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When tart is thoroughly chilled, spread the remaining cup of dulce de leche over the filling, gently spreading it to cover. Be careful not to mush the filling. Spread the toasted coconut over the dulce de leche and drizzle with the melted chocolate.

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Hang on to your socks while eating, so as not to knock them off!

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Enjoy!

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If you liked this recipe, you might also enjoy:

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Dulce de Leche Cheesecake Squares by Smitten Kitchen

Brown Sugar-Apple Cheesecake by Culinary Concoctions by Peabody

Caramel Toffee Cheesecake by Genesis of a Cook

Salted Caramel Cheesecake by Cream Puffs in Venice