posted on : February 22, 2011
comment : 50
My name is Shelly and I am a snack food-aholic.
Honestly, I believe that I could omit the 3 standard meals that one should eat and only eat the in-betweens.
My son has just learned about all the food groups and is thus very conscience of when I am not having a balanced meal.
“Mom, you know an Oatmeal Cream Pie and a string cheese isn’t a balanced meal”.
So while I go learn about the darn food pyramid, here’s s a yummy treat for all my fellow snackers.
I got the inspiration for this from my most favorite Girl Scout cookie, the delicious Samoa.
The samoa is a shortbready cookie covered in caramel and toasted coconut with yummy fudgy stripes.
I wanted to incorporate that yumminess into a finger food, so voila…
It’s buttery popcorn coated in yummy caramel with toasted coconut and Samoa cookies throughout topped with a chocolate drizzle.
Have I got your attention?
If you don’t have Girl Scout cookies, Keebler has made a remarkable copycat version called Coconut Dreams. They are really good and readily available at your supermarket anytime of the year! OR you can really omit the addition of cookies entirely because you have all the flavors going on and call it German Chocolate Popcorn. It just keeps getting better, doesn’t it?
Samoa Popcorn or German Chocolate Popcorn..you make the call
Start by toasting you coconut…Put coconut in cold skillet and heat to medium low.
It will take 10-15 minutes or so for it to toast up, but please watch it carefully because once it starts to brown it will go fast.
Once it is a light golden color remove from heat and set aside.
Now, if you are adding the Samoas, chop your cookies into small bit-sized pieces.
Meanwhile, make your caramel and coat the popcorn.
Line a counter with some wax paper and spread out the caramel corn evenly, then sprinkle with your toasted coconut!
Leave your wax paper out, you will need it again!
Then in a large roasting pan or baking sheet bake your popcorn in oven for 45 minutes, stirring every 15 minutes.
Now spread you popcorn back onto the wax paper and sprinkle your chopped cookies evenly on top.
Melt your semi-sweet chocolate in microwave on 50% power in 30 second intervals until melted, stirring each time.
Drizzle your melted chocolate on top of cookies and popcorn. Let the chocolate set and break apart.
Store in airtight container for 3-4 days.