If you’re anything like us, you find it a real bummer when Girl Scout Cookie season comes to a close because let’s face it, waiting a whole year for your favorite cookies is less than ideal.
With this Samoa pull-apart bread recipe, you can transform your favorite treat into breaded form – and the best part is you can make this anytime of year. With all the tastes and flavors of the Samoa Girl Scout Cookie (also known as the Caramel DeLite in some states), this bread is perfect for dessert, snack, or even breakfast!
Samoa Pull-Apart Bread
- Prep Time: 20-30 minutes
- Cook Time: 45 minutes
- Total Time: 65-75 minutes
- Servings: 1 loaf of pull-apart bread
- Advanced Course
In a large skillet, warm shredded coconut over medium heat. Stir constantly until coconut turns golden brown. Remove from heat and set aside.
Press out pizza dough into rectangular shape (roughly 16×12). Cut this into 4 more rectangular pieces (roughly 4×12). Brush each with butter.
On one piece, sprinkle and coat dough with sugar. Add a tablespoon of toasted coconut and a tablespoon of mini chocolate chips.
Place a second piece of dough onto the first piece with the butter side is down. Brush butter on top of the stack. Add sugar, coconut, chocolate chips and repeat until fully stacked.
#SpoonTip: Use remaining butter to drizzle on loaf before baking.
Cut bread into two inch pieces. Stack slices on top of one another and place on baking sheet. Bake bread at 350°F for 45 minutes.
#SpoonTip: if bread darkens too quickly, cover with aluminum foil.
Combine soft caramels, milk, and salt in small bowl.
Boil a couple cups of water in a small pot, then place the bowl over the top. Stir until you get a smooth texture, then remove caramel.
Using the boiling water, place a bowl of chocolate chips on top and stir until fully melted. Once chocolate is melted, remove from heat.
Remove bread from oven when done, and drizzle with melted caramel, melted chocolate, and toasted coconut. Nom nom nom.