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Scrumptious Samoas: A How-To

It’s Halloween weekend but it’s 30 degrees outside and sleeting. You have no intention of leaving the comforts of your warm (relatively speaking, college housing is pretty drafty) home, so what do you do? What is the clear second option here? Obviously you roll up your sleeves and start pulling together all the ingredients to bake the latest snack you saw on your Facebook feed. Thanks Delish for this idea!

Having been gluten-free for awhile now, I can’t remember the last time I tasted a Girl Scout cookie. So you could imagine my excitement when I the idea of alternative, apple-based Samoa cookies (my favorite only behind Tagalongs). Also super fun fact, Girl Scout cookies are terrible for you, with Samoas weighing in at a whopping 140 calories for just two cookies. And who sits down with a box of Girl Scout cookies and eats just 2? Yeah, not me. So factor in a realistic serving size (maybe 4, 5??) and you’re up to anywhere between 280-350 calories and now you have to go to the gym. At least that’s the way I see it. So if you’re looking to avoid the gym, moral of the story, don’t eat Girl Scout cookies… eat these suckers instead.

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What you will need:

Apples (I chose Ginger Golds)

Caramel dip

Chocolate chips         

Sweetened coconut flakes

Saucepan and stovetop access

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The first step to the process was definitely the hardest. I don’t know how I got through cutting three apples without chopping off at least a part of a finger but I’ll take it. You want to make sure to cut the apple into thin slices, but not too thin because you’ll want a solid base for the caramel and chocolate topping. I clearly didn’t follow my own advice with some of the apples here:

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Next, separate the rest of your ingredients for the topping. In one bowl pour a package of semi-sweet chocolate chips and set aside. In another, mix about half a container of caramel dip with a few handfuls of your coconut flakes and stir these two together. Spread the dip evenly over the top of your apple slices and set aside.

Once your caramel topping is mixed, combine your chocolate chips with about an eight of a stick of butter, a half cup of milk, and bring to a simmer in a saucepan on low. Keep continuously stirring the chocolate as it melts to make sure that it’s smooth enough to drizzle over the top of your apples!

The only thing left from here is to pour your chocolate over the apples and dig in. Enjoy!

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