It is prime Girl Scout Cookie season and many customers are receiving their orders that were placed back in January and February. Below are some recipes that incorporate the beloved cookies, give them a try!

Samoa Cheesecake Bars

Ingredients

Oreo Crust

• 20 Oreos

• 5 tablespoons butter melted

Cheesecake Layer

• 16 oz. cream cheese softened to room temperature

• 1 large egg

• ¼ cup sugar

• 2 teaspoons vanilla

Coconut Caramel Chocolate Layer

• 11 oz. package caramels

• 3 tablespoons heavy cream

• 1 ½ cups coconut toasted

• 6 crushed Samoa cookies

• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees. Prepare a 8x8 baking pan by lining it with foil.

2. With a rolling pin or In a food processor, crush the oreos into fine crumbs.

3. Combine the crushed cookies and butter together in a medium bowl. Press cookie mixture into the bottom of the pan and bake for 9-10 minutes. Cool completely.

4. With an electric mixer, beat the cream cheese, egg, sugar and vanilla together until smooth and creamy.

5. Spread cream cheese mixture over the prepared crust. Bake it for 30-35 minutes or until the cheesecake is set. Cool completely, and then refrigerate for an hour.

6. In a microwave-safe bowl, heat the caramel and heavy cream in the microwave on high for 30 seconds at a time. Stir and return to the microwave until melted and smooth.

7. Add the toasted coconut and crushed Samoas to the melted caramel mixture. Cool for 10 minutes.

8. Spread melted caramel mixture over cheesecake layer. Return to the refrigerator and chill for 3 hours.

9. Melt the chocolate chips in the microwave, 30 seconds at a time until smooth. Drizzle on top of caramel.

10. Allow to sit for 30 minutes before cutting.

Chocolate Thin Mint Mini Pie

Ingredients

• 2 packages Keebler® Ready Crust® Mini Graham Cracker Pie Crust

• 1 3.4 ounce package Chocolate Jell-O Instant Pudding and Pie Filling

• 1 cup whipping cream not ultra-pasteurized which is harder to whip

• 1/4 cup powdered sugar

• 1 teaspoon pure vanilla extract

• 18-20 Thin Mint cookies about 1 1/2 sleeves or 1 1/4 cup, crumbled (these can crumble pretty finely. I keep them pretty chunky)

Instructions

1. In a medium size bowl, prepare chocolate pudding per package directions. Chill in the refrigerator while preparing whip cream.

2. To prepare whip cream, place cold heavy cream, powdered sugar and vanilla in a large mixing bowl. With an electric hand mixer, stand mixer with whisk beater attachment or hand whisk (which I prefer), beat cream at slow speed, slowly increasing speed to avoid splashes as cream thickens.

3. Continue beating until soft peaks form. Slow beat speed at tail end of mixing so you don’t beat too long for cream to turn into butter.

4. Pull pudding from the refrigerator and gently fold 1 cup—or half—of the whip cream in with the pudding. Spoon pudding into graham cracker pie crusts to 1/4” below the lip of the pie crust (pudding will plump once whip cream is added to top.) Top pudding with 1 tablespoon or more of crumbled thin mint cookies. Top mixture with dollops of whip cream. Refrigerate for up to 1/2 hour or overnight before serving.

5. **optional pudding ingredient add-ins: raspberries, strawberries, bananas or nuts

Girl Scout Cookie Layer Bars

Ingredients

Crust

• 1 (9-oz.) box Girl Scout Trefoils cookies

• ½ cup powdered sugar

• ⅓ cup (3 oz.) unsalted butter, melted

Brownie Layer

• 16 Girl Scout Samoas cookies

• 1 (10.25-oz.) pkg. brownie mix

• Water, oil, and eggs called for on brownie mix pkg.

Cheesecake Layer

• 16 Girl Scout Do-si-dos cookies

• 1 (8-oz.) pkg. cream cheese, softened

• ⅓ cup sweetened condensed milk

• 1 tsp. vanilla extract

• 1 large egg

Peanut Butter Blondie Layer

• 16 Girl Scout Tagalongs cookies

• 1 cup packed light brown sugar

• ½ cup (4 oz.) unsalted butter, softened

• ½ cup creamy peanut butter

• 1 large egg

• 1 tsp. vanilla extract

• 1 cup (4 1/4 oz.) all-purpose flour

Topping

• Assorted Cookies (4 of each Trefoils, Tagalongs, Do-si-dos, and Samoas)

• ¼ cup melted dark chocolate

Instructions

• Prepare the Crust: Preheat the oven to 350°F. Place Trefoils cookies in a food processor; process until finely ground, about 10 seconds. Add powdered sugar and melted butter; pulse 10 times or until well blended. Press evenly into the bottom of a 9-inch square baking pan. Bake in a preheated oven for 10 minutes. Remove from the oven.

• Prepare the Brownie Layer: Arrange Samoas evenly over warm crust. Prepare brownie mix according to package directions, and pour batter evenly over Samoas. Bake in a preheated oven until the top is crackly, but not fully cooked, 18 to 20 minutes. Remove from the oven.

• Prepare the Cheesecake Layer: Arrange Do-si-dos evenly over warm brownie layer. Beat together cream cheese, condensed milk, vanilla, and egg in a bowl with an electric mixer on medium speed until smooth, about 1 minute. Pour cheesecake batter over Do-si-dos, spreading evenly with an offset spatula. Bake in a preheated oven until the edges begin to turn golden brown, but the center is still undercooked, about 10 minutes. Remove from the oven.

• Prepare the Peanut Butter Blondie Layer: Arrange Tagalongs evenly over warm cheesecake layer. Beat together brown sugar, butter, and peanut butter in a bowl with an electric mixer on medium speed until smooth, about 1 minute. Beat in egg and vanilla until blended. Gradually add flour, beating on low speed just until combined. Dollop batter evenly over Tagalongs; gently spread batter using your hands or a greased spatula. Bake in a preheated oven until the blondie mixture is golden brown and set, 20 to 25 minutes.

• Remove from the oven, and top with 4 of each type of cookie. Return to the oven, and bake for 5 minutes. Cool in pan on a wire rack, about 1 hour. Drizzle top with melted chocolate, and chill 1 hour before serving. Slice with a sharp knife. Bars will be very thick, so handle carefully!