National Peanut Butter Lover’s Day! Girl Scout Cookies Recipes!

Calling ALL peanut butter lovers! Today is your day to celebrate and we have the perfect recipes just for you! Want to make your own Girl Scout Cookies at HOME!!!???!! Now you can! Check them out below and if you live close to me don’t forget to save me some! Yum!

Nutty Caramel Turtles

Created by: Michele Kusma

Nutty Caramel Turtles is the Candies category winner of the 2015 National Girl Scout Cookie recipe Contest Sponsored by Taste of Home®.

Prep: 10 min. Bake: 5 min. + standing

•3 milk chocolate candy bars (1.55 ounces each)

•12 caramels

•60 pecan halves

•12 Girl Scout Peanut Butter Patties® cookies

Preheat oven to 250°. Break each chocolate bar into fourths. Place each piece 2 in. apart on a parchment paper-lined baking sheet. Top with one caramel.

Bake 5-7 minutes or until caramel just starts to soften. Immediately press one pecan half on one side for head; press four pecan halves onto each corner for legs. Place one Peanut Butter Patties® cookie over the top of each candy, pressing down to secure. Let stand until set. Yield: 1 dozen.

Peanut Butter Trail Mix Fudge

Created by: Kim Varner

Prep: 10 min. + chilling

1 pound white candy coating, chopped

1 cup creamy peanut butter

1 package (6-1/2 ounces) Girl Scout Peanut Butter Patties® cookies, coarsely chopped, divided

1 cup coarsely chopped salted peanuts, divided

1/2 cup chopped dried cherries, divided

Line a 9-in.-square pan with foil, letting ends extend up sides. In a large microwave-safe bowl, melt candy coating with peanut butter; stir until smooth.

Stir in 1 cup chopped Peanut Butter Patties® cookies, 1/2 cup peanuts and 1/4 cup cherries. Spread into prepared pan. Sprinkle with remaining chopped Peanut Butter Patties® cookies, peanuts and cherries. Refrigerate until firm.

Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: 2 pounds.

Girl Scout Peanut Butter Sandwiches

Peanut Butter Sandwich Banana Pudding

Created by: Angela Lively

Prep: 30 min. + chilling

2-1/2 cups cold whole milk, divided

1 package (5.10 ounces) instant banana cream pudding mix

1 can (14 ounces) sweetened condensed milk

1 package (8 ounces) cream cheese, softened

1 carton (8 ounces) frozen whipped topping, thawed

4 to 5 medium bananas, sliced

1-1/2 packages (8 ounces each) Girl Scout Peanut Butter Sandwich cookies, divided

Whisk together 2 cups milk and pudding mix. In another bowl, beat sweetened condensed milk and cream cheese until smooth. Fold in whipped topping, then pudding.

Crush six Peanut Butter Sandwich cookies; set aside. Dip 24 Peanut Butter Sandwich cookies in remaining milk; place half in a 3-qt. bowl. Top with half the banana slices, then half the pudding mixture. Repeat layers. Cover and refrigerate at least 4 hours. Top pudding with reserved crushed Peanut Butter Sandwich cookies. Yield: 12 servings.

Peanut Caramel Thumbprint No Bake Cookies

Created by: Janet Gill

Peanut Caramel Thumbprint No Bake Cookies is the Cookies/Brownies/Bars category winner of the 2016 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®.

Prep: 30 min. + chilling

3/4 cup peanut butter chips

1 cup dry roasted peanuts

1 package (8 ounces) Girl Scout Peanut Butter Sandwich cookies

3 tablespoons butter, softened

1/4 cup creamy peanut butter

20 caramels

2 tablespoons half-and-half cream

1/3 cup milk chocolate chips

1 teaspoon shortening

Line 24 miniature muffin cups with paper liners.

Microwave peanut butter chips until melted. Pulse peanuts in a food processor until chopped. Reserve 3/4 cup. Peanut Butter Sandwich cookies in processor with remaining peanuts until fine crumbs form. Add softened butter, peanut butter and melted peanut butter chips; pulse until mixture is consistency of soft cookie dough. Meanwhile, microwave caramels and cream until smooth.

Roll tablespoonfuls of peanut butter mixture into balls; roll in reserved chopped peanuts to cover. Place balls in paper-lined muffin cups. Press a deep indentation in center of each with your thumb or the end of a wooden spoon handle. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer caramel mixture to bag. Pipe into indentations.

Microwave chocolate chips with shortening until smooth. Transfer chocolate mixture to a pastry bag or a food-safe plastic bag with the corner cut; drizzle over cookies. Refrigerate muffin cups at least 30 minutes before removing cookies. Serve at room temperature or chilled. Yield: 2 dozen.