Lemon Meringue Dream Bars

★★★★★

Quick Info:
Difficulty: Medium
Yield: 14-16 bars
Attribution: Halverson's Supper Club

Description: I asked Chef Brandon from Halverson's Supper Club to create this recipe to celebrate my Gold Award Ceremony. He used the Little Brownie Bakers 100th anniversary of Girl Scouts commemorative cookie "Savannah Smiles"!

Ingredients:
For The Crust:
½ pound Unsalted Butter, room temperature
1 tsp Vanillat
1 box Savannah Smiles Cookies, crushed
1 box Shortbread Cookies, crushed
For The Filling:
6 large Eggs, room temperature
3 cups Granulated Sugar
2 Tbsp Grated Lemon Zest, 4-6 lemons
1 cup Freshly Squeezed Lemon Juice
1 cup Flour
For The Meringue:
8 Egg Whites
1 pinch Cream Of Tartar
4 Tbsp Granulated Sugar

Directions: 

Preheat the oven to 350℉.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a ½-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Contains: Wheat, milk, flour, soy, lemons

May Contain: Tree nuts, peanuts

Irish Cream Thin Mint Cheesecake

★★★★

Quick Info:
Yield: 1 cheesecake
Cookie Type: Thin Mints
Attribution: Halverson's Supper Club

Description: Halverson's

Ingredients:
Cake
1 ½ cups Thin Mints, crushed
2 Tbsp Butter, melted
3-8 ounces Packages Of Cream Cheese, room temperature
1 ¼ cups Sugar
¼ cup Unsweetened Cocoa Powder
3 Tbsp Flour
3 Eggs
½ cup Sour Cream
¼ cup Irish Cream Liqueur
Ganache Topping
8 ounces Semi-Sweet Chocolate
½ cup Heavy Cream
2 Tbsp Butter
½ sleeve Thin Mints

Directions:
Cake:
Preheat oven to 450℉.

In large bowl, mix crushed cookies and butter together. Press into bottom of 9 in. spring-form pan. Put into refrigerator and cool for 15 minutes.

In another large bowl, combine cream cheese, sugar, cocoa powder, and flour. Beat at medium speed until blended and smooth. Add one egg at a time, mixing well after each addition. Add sour cream and Irish Cream, mixing on low speed. Pour over set crust.

Bake at 450℉ for 10 minutes. Then reduce oven temperature to 250℉ and continue baking to 60 minutes.

With knife loosen cake from rim of pan. Let cool, remove rim of pan. Chill before adding chocolate ganache topping.

Ganache Topping:
Break chocolate into small pieces and put into bowl.
Heat cream and butter until boiling. Pour over chocolate and let rest for 5 minutes. Then mix until smooth.

Pour over cake, then smooth over edges.

Coarsely crumble Thin Mints over top and chill for at least 2 hours, before serving.

Enjoy!

Contains: Wheat, soy, milk, cocoa, flour, egg

Caramel deLite Goo Bars

**1st place!**

★★★★★

Description: Chef Brandon at Halverson's Supper Club in Stoughton, WI won the Girl Scout Cookie Recipe Challenge with these delicious Caramel deLight Goo Bars! I didn't even get to try them they were gone so quickly. Jeff Kruckenburg, the beloved restaurant manager, keeps the award on display usually with a box of Girl Scout cookies for guests.

Pictured here (left to right) is Jeff Kruckenburg at the left, Me, and Chef Brandon holding the award.

Quick Info:
Attribution: Halverson's Supper Club

Difficulty: Probably Hard

Type of Cookie: Caramel deLites

Ingredients:
½ cup Plain Flour
½ cup Self-Rising Flour
½ cup Sweetened Coconut Flakes
½ cup Sugar
3 ½ ounces Butter, melted
1 can Sweetened Condensed Milk
2 Tbsp Golden Corn Syrup
½ cup Brown Sugar
2 ½ cups Butter, melted
4 Eggs
1 cup Sweetened Coconut
3 cookies Caramel Delite Girl Scout Cookies, crushed

Directions:
Pre-heat oven 350 F
Grease 9x13 pan, line base and sides with parchment paper
Combine sifted flours, coconut, sugar, and butter in mixing bowl.
Press mixture into bottom of prepared pan. Cook 15 min. or until lightly browned. Cool completely.

Combine condensed milk, golden corn syrup, brown sugar, and 2 ½ oz. melted butter. Pour over cooled base.

Combine eggs, coconut, and crushed cookies. Sprinkle over filling. Cook for another 20 minutes or until lightly browned. Refrigerate until cool and set. Cut into squares and serve.


ENJOY!!!

Contains: Wheat, soy, milk, coconut, flour, eggs, cocoa


May Contain: peanuts