For this week’s gift giving idea I turned a Girl Scout cookie into a 20 minute bark recipe.
I’ve taken the shortbread base of a Samoas cookie-chopped it up and enveloped it in a burnt caramel sauce. Staying in line with the cookie, I wanted to make sure the coconut came through as the dominating flavor, so I layered the top of the bark with a heavy sprinkling of toasted coconut . To finish like the cookie I drizzled chocolate on top, but also added a caramel drizzle to it as well.
Chocolate Frangelico Truffles ~ Elegantly rich in style and in flavor, these truffles are a great holiday dessert.
Every year for Thanksgiving I make these truffles along with my pumpkin pie. They are perfect for light dessert eaters who want just a nibble of something sweet and a rich treat for others who catch there second eating wind when the word dessert is mentioned . .. ahem, I’m including myself in the latter.
I love the taste of Frangelico and love how it pairs with chocolate even more. In fact I love it so much I’ve kept this truffle simple in design, by that I mean, no rolling these truffles in finely ground hazlenuts and no heavy dusting of cocoa powder. I wanted the flavor to come through uninterrupted.
Continue reading Chocolate Frangelico Truffles
