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Girl Scout Bridging Bars

PREP TIME
25 mins
RATE THIS RECIPE
(2)
1-scout-recipe-today-150502.jpg
1-scout-recipe-today-150502.jpg©2015 Girl Scouts of the USA
PREP TIME
25 mins
RATE THIS RECIPE
(2)

Ingredients

  • 1 1/2 cups chunky peanut butter
  • 1/4 cup canola oil
  • 14 ounces milk chocolate, melted
  • 1 package Girl Scout Do-si-does/Peanut Butter Sandwiches, coarsely crushed
  • 2 1/2 cups heavy whipping cream
  • 12 ounces semisweet chocolate, melted and cooled slightly
  • 1 tablespoon baking cocoa
  • Chef notes

    Daniel Rinaldi and daughter Ashley Rinaldi have been making this recipe for 15 years.

    Preparation

    1.

    Line a 13x9-inch pan with parchment paper, letting ends extend up sides.

    2.

    In a large bowl, beat peanut butter and oil until blended. Add melted milk chocolate and crushed Do-si-dos/Peanut Butter Sandwiches. Spread into prepared pan. Refrigerate until set, about 30 minutes.

    3.

    In a large bowl, beat cream until soft peaks form. Whisk a third of the whipped cream into melted semisweet chocolate until smooth and shiny; fold mixture into remaining whipped cream. Spread over cookie layer. Refrigerate, covered, at least 4 hours or overnight.

    4.

    Just before serving, dust with baking cocoa. Lifting with parchment paper, remove from pan. Cut into bars.