Creamy vanilla fudge is stuffed with whole Samoas cookies, then topped with
a caramel coconut mixture, and drizzled with chocolate.
Not exact matches
While the graham crackers are baking and
coconut milk is thickening, begin the
caramel mixture.
Add all the ingredients, except the sea salt
caramel chips and
coconut oil, to a food processor and process on high until the
mixture is crumbly (see note).
Pour the
caramel mixture over the
coconut base.
My only problem was the
coconut caramel mixture did not stick to the cookie layer.
Immediately add the
coconut milk
mixture — be careful because this will flare / bubble up quite a bit — and cook, stirring constantly, for another 10 minutes, or until the whole mass is golden brown (like
caramel).
Take each cookie and dip it,
caramel side down, into the
coconut mixture.
Spoon
caramel over
mixture and spread evenly, then top with toasted
coconut.
Combine the ripe banana, almond butter, honey and
coconut oil in your mini food processor and process until all the ingredients are well combined and the
mixture has the consistency of a thick
caramel.
Add all the ingredients, except the sea salt
caramel chips and
coconut oil, to a food processor and process on high until the
mixture is crumbly (see note).