When I was a Junior Girl Scout, the other girls sold box after box of Thin Mints, Do-si-Dos, and even those boring Trefoils, and received backpacks and beach towels and stuffed animals for their efforts.

...I sold twenty boxes and got a lousy iron-on patch.

Okay, so I'll never be an entrepreneur. That's okay. Doesn't mean I can't still enjoy the cookies, like the Samoas in Susan's unbelievably decadent recipe on her Sticky, Gooey, Creamy, Chewy blog.

Susan made some adjustments to her Chocolate Mascarpone Cheese Pie and came up with what she calls her Thank Heaven For Little Girl (Scout)s Samoa Cheese Tart, which sounds absolutely divine.

Susan's so nice, she buys cookies from all of the Scouts, but you technically only need one box of the Samoas, plus a few other things...





Samoa Cheese Tart

Ingredients:

1 box Samoa cookies
3 Tbsp. butter, melted
8 oz. cold cream cheese (one package)
8 oz. cold mascarpone cheese
1/4 cup granulated sugar
2 cups dulce de leche, divided (you can make your own or buy it premade)
1 cup flaked coconut
4 oz. bittersweet chocolate, melted.

Put cookies into a food processor and pulse until crumbly. Combine with butter and press into 9 or 10 inch tart pan, preferably one with a removable bottom.

In another bowl, combine cream cheese, mascarpone, sugar, and dulce de leche (and try not to lick the bowl clean). Beat on medium-speed until blended, about two minutes. Pour filling into tart shell and refrigerate for at least two hours.

Toast coconut in a skillet on medium heat until it browns, being careful not to let it burn.

When tart is thoroughly chilled, spoon remaining dulce de leche onto top. Sprinkle coconut on and drizzle melted chocolate over top.