Girl Scout Cookies Make Great Treats!
Girl Scout cookies make great treats to eat by themselves, but did you know they also make great treats when combined with a few simple ingredients?
It’s true! Girl Scout cookies as ingredients in recipes perk up a variety of dishes, especially desserts! Try one of our featured Girl Scout cookie recipes or check out the wide variety of recipes offered by ABC Bakers, Badgerland Council’s official Girl Scout cookie baker. Easy and delicious, Girl Scout cookie recipes are fun for the whole family as most recipes are easy for children to do or help with in the kitchen.
Recipes here courtesy of ABC Bakers. Find more recipes @ www.abcsmartcookies.com/cookies_recipes.asp?tab=bycookie. 
NEW Favorite: Crunchy, Fruity, Double Chocolate Bark
Ingredients:
8 Shout Outs! Girl Scout cookies
1/4 cup each dried cranberries, dark raisins, and golden raisins
1 pkg. (11 1/2 oz.) white chocolate drops*
1 cup semi-sweet chocolate morsels
Instructions:
Chop or break Shout Outs! cookies into ¼- inch pieces. Place in a small bowl; add cranberries and raisins; mix together. Set aside. Line a small baking sheet with aluminum foil. Fill a medium saucepan one-fourth full of water. Heat until water simmers. Reduce heat to low and place a heat-safe bowl on top of saucepan, not touching water on bottom. Add white chocolate drops and stir until melted. Spoon melted white chocolate onto foil lined pan. Spread with spatula to form an 8x10-inch rectangle. Place semi-sweet chocolate morsels in microwave-safe bowl and microwave on high 50 seconds to 1 minute. Stir until smooth. Drizzle semi-sweet chocolate over white chocolate. Swirl chocolates together with a knife to marbleize. Sprinkle combined cookies and fruit evenly over top; press down lightly. Refrigerate 1 hour or until firm. Break or cut into pieces.
*Note the preferred method to melt white chocolate drops is by placing in a heat-proof bowl over warm water. The microwave method is not recommended.
Makes: one 8x10-inch rectangle
Classic Cookie Creation: Thin Mint Pizza
Ingredients:
1 pkg. (18 oz.) refrigerated chocolate chunk cookie dough
1/2 pkg. (19 cookies) Girl Scout Thin Mints
1/2 cup white chocolate morsels
Vanilla ice cream, optional
Instructions:
Press cookie dough evenly in the bottom of an ungreased 12-inch pizza pan or a 13x9x2-inch baking pan; dough will barely cover the pan. Break Thin Mints into halves or thirds; press cookie pieces into dough, covering evenly. Bake at 350 degrees for 12 to 18 minutes or until golden brown. Place white chocolate morsels into a small self-closing bag. Microwave the bag of morsels on MEDIUM HIGH (70% power) for 40 to 50 seconds or until melted. Snip one corner (about 1/8 inch) off the bottom of the bag. Hold bag tightly at top and drizzle white chocolate stripes over top of pizza. When cool, cut pizza into 8 or 10 wedges. If desired, top each serving with a scoop of ice cream.
Makes: 8 to 10 servings
Try something different!
Lemonades Yogurt Parfait
Ingredients:
8 Lemonades Girl Scout Cookies, coarsely crushed
1/4 cup sweetened dried cranberries
4 containers (6 oz. each) flavored yogurt
1 cup chopped mixed fruit (suggestions: bananas, grapes, mandarin oranges, kiwi or blueberries)
4 Lemonades Girl Scout Cookies for garnishing
Instructions:
Combine crushed cookies and cranberries. Divide cookie mixture. Spoon half of cookie mixture into the bottom of four tall and narrow dessert glasses. Top with half of yogurt and half of mixed fruit pieces. Repeat layers. Garnish each dessert with 1 whole cookie.
Kitchen Tip: To crush cookies, place cookies into self-sealing plastic bag and close. Place bag on cutting board and use rolling pin to crush cookies into coarse crumbs.
Makes: 4 servings
Chocolate Coconut Caramel Dessert 
Ingredients:
1 box Girl Scout Caramel deLites
3 tablespoons margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 1/2 cups non-dairy whipped topping, thawed
1 1/4 cups cold milk
1/4 cup toasted coconut
1 pkg. (4-serving) instant coconut cream pudding and pie filling Non-stick cooking spray
3 tablespoons semi-sweet chocolate mini morsels
Instructions:
Place cookies in a food processor or blender; process until fine crumbs. Spray bottom of a 9-inch square pan with non-stick cooking spray. Combine cookie crumbs and margarine; press evenly in bottom of prepared pan. Using an electric mixer beat cream cheese with sugar and 2 tablespoons milk until smooth. Blend in 3/4 cup whipped topping. Spread evenly over cookie layer. Pour 1 1/4 cups milk into a bowl. Add pudding mix and beat 1 to 2 minutes or until smooth. Pour over cream cheese layer. Chill several hours or overnight. Spread a thin layer of coconut on a baking sheet and bake in 325 degree oven for 6 to 8 minutes, stirring frequently; cool. Just before serving, spread remaining 3/4 cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert. To serve, cut into 12 portions.
Makes: 12 servings