Girls Scout Samoas Chocolate Praline
Yield: 18 each
Time: 45 Minutes
1 Box Girl Scouts Samoas Cookies
2 Cups Pecan Halves and Pieces
3 Cups of Firmly Packed Light Brown Sugar
1 Cup Heavy Cream
¼ Cup of Butter
2 Tablespoons of Light Corn Syrup
2- 1oz squares of Unsweetened Baking Chocolate
1 Tsp Vanilla Extract
1 wt oz of Coconut (unsweetened preferred)
Wax Paper, Candy Thermometer, Heavy Bottomed Pot, two wooden spoons
1. Preheat oven to 350 degrees, Toast pecans in a single layer for about 8-10 minutes, stirring halfway through.
2. Toast Coconut in the oven in a single layer until light brown and fragrant, about 5 minutes, stirring halfway through
3. Roughly chop the Samoas Cookies into ½ pieces, line a cookie sheet with wax paper and have wooden spoons close by. Make 18 Small piles of Samoas Pieces spread evenly throughout the tray, these will be the bases of your pralines.
4. Let the Brown Sugar, Heavy Cream, Butter, and Corn Syrup come to a boil over medium heat in the dutch oven, stirring occasionaly for about 5 minutes or until a candy thermometer registers 236 degrees(soft ball stage). Remove sugar mixture from heat and add the chocolate baking squares to the sugar.
5. Let Sugar mixture stand until candy thermometer reaches 150 degrees, approximate 10 minutes. Stir in Vanilla and Pecans using a wooden spoon.
6. Quickly drop by heaping spoonfuls on top of each Samoas Cookie Pile and top with toasted coconut before they are completely dry, approx. 15 minutes.