Girl Scout Cookie Crunch Bars Recipes

Steps:

• 1. Melt a high quality milk chocolate over a double boiler and set aside.
• 2. Combine peanut butter (I like to use the kind you grind yourself at Whole Foods) and oil with a mixer, then crumble the cookies and fold into the peanut butter Add the melted chocolate and fold in trying not to break up the cookies too much. Pour into 13"x 9" pan lined with plastic wrap that hangs over the edges. Put in refrigerator for two hours.
• 3. Melt a high quality semi-sweet or bittersweet chocolate over a double boiler, then set aside for 15 minutes to cool. Whip the heavy cream and add the cooled chocolate into it 1/4 at a time gently folding in. Spread on top of the first layer in the 13"x 9" pan. Return to refrigerator for 3 hours or overnight.
• 4. Remove the pan from the refrigerator and pull up on the plastic wrap. Set on a cutting board and cut into desired size squares then dust with cocoa powder.

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Whisk together flour and baking powder; gradually add to creamed mixture and mix well. Chill at least 2 hours or overnight. , Preheat oven to 350°. On a lightly floured surface, roll the dough to 1/4-in. thickness. Cut with trefoil cookie cutter or cutter of your choice. Place cookies on ungreased baking sheets. Sprinkle with decorator's sugar if desired. , Bake until lightly browned, 8-10 minutes. Cool on wire racks.

Steps:

• Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour.
• Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired.
• Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.