- Calories: 110
- Protein: 2 g
- Total Fat: 7 g
- Unsaturated Fat: 4.5 g
- Saturated Fat: 2.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 11 g
- Dietary Fiber: 2 g
- Total Sugar: 8 g
- Natural Sugar: 3 g
- Added Sugar: 5 g
- Sodium: 35 mg
Which Girl Scout cookie is your favorite—are you Team Thin Mint or Team Samoa (aka Caramel deLight)? I’ve personally always been a fan of Samoas so I was thrilled when I tested this recipe and it worked perfectly. It’s a healthier way to satisfy your sweet tooth while still indulging in the deliciousness of the beloved cookie. I swapped the crumbly cookie base for juicy apple slices, then added a thin layer of creamy peanut butter along with zigzags of melty chocolate and shredded coconut. After chilling in the fridge for about 30 minutes, the chocolate topping firms and the flavorful layers create an unforgettable experience. It makes a fun afternoon snack, or a creative treat to serve at a party. You will be crazy for this Samoa-style goodie!
- Prep time
- Total Time
• 1 large apple, cored and cut into eight ¼-inch thick circles
• 3 tablespoons peanut butter or other nut butter, plus 2 teaspoons creamy nut butter
• ½ cup semi-sweet or dark chocolate chips
• 2 tablespoons shredded coconut*
*I use sweetened shredded coconut because it adds only a minimal amount of sugar to the recipe with 1 teaspoon coconut per serving.
Line a baking sheet or large plate with parchment paper. Add apple circles and blot top of each with a paper towel to dry them off (this will make it easier to spread peanut butter on top). Add a thin spread of peanut butter to the top side of each slice. Set aside.
To melt chocolate, add chocolate chips to a microwave-safe small bowl and melt in the microwave until smooth and creamy. It’s important not to burn the chocolate so I recommend doing this in 20-second intervals, stopping and stirring until you reach a desired silky texture. (Alternatively, you can use a double boiler to melt chocolate.) Then blend in 2 teaspoons creamy nut butter until it becomes smooth, as this will help to make it more drippy for drizzling. Create zigzags of melted chocolate over the peanut butter-covered apple slices, and finish with a sprinkling of shredded coconut (1 teaspoon per apple slice). Place in the fridge for at least 30 minutes to allow the chocolate to firm.
Try my Chocolate Peanut Butter Dates.