Samoas Fudge is a fun tasty cookie-inspired fudge recipe perfect for the holidays! Chocolate fudge with shortbread cookies, caramels, and shredded coconut.
Our 3-Ingredient Chocolate Fudge is one of the easiest Candy Recipes ever! This cookie fudge is just as easy with just a few extra ingredients and a whole lot of deliciousness.
Why wait all year for Girl Scout Cookies to go on sale when you can make tasty copycat Thin Mints or cookie inspired desserts like this Samoas Fudge? This whimsical no-bake chocolate fudge has everything you love about Samoa cookies in one perfect bite-sized morsel.
Samoas Fudge starts with our easy fudge recipe and adds a few baking ingredients to make something really special. Using store bought caramels and shortbread cookies is an easy way to get the Samoas flavor with very little extra work. The hardest step in this recipe is toasting the coconut, but less than 3 minutes in a skillet takes your fudge to the next level.
Samoas Fudge is so easy that you can enlist your littlest bakers to help you make it. You can melt the chocolate and sweetened condensed milk in the microwave instead of using the stove top. Let your helpers do the mixing and the sprinkling, while you handle the “tough” tasks like stirring and toasting.
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Kids and kids at heart will love this delicious, fun Samoas Fudge! It’s great addition to any holiday gift basket or Christmas party dessert tray. There aren’t any melty toppings so this fudge is perfect for party favors. You can the cut fudge into pieces and place in a cellophane bag without worrying about it sticking together.
Just like Girl Scout Cookies, you can freeze Samoas Fudge to enjoy later too! Don’t freeze your fudge until it’s completely set, otherwise the texture won’t be as creamy. Refrigerate for the full 4 hours, cut the fudge, then transfer to a sealed container for freezing. When you are ready to serve the fudge, thaw overnight in the refrigerator so that moisture doesn’t collect.
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VARIATIONS ON SAMOAS FUDGE
- Caramels: If you really want to make your Samoa Fudge extra special, use homemade Salted Caramels instead of the store bought caramels.
- Drizzle: Missing that chocolatey drizzle from the original cookies? Drizzle Chocolate Ganache over your set and cut fudge pieces and allow to set up before serving. You could also use Salted Caramel Sauce too!
- Cookies: Use graham crackers, vanilla wafers, or Oreo cookies instead of the shortbread cookies. You could also use the cookies as a crust (see below). Pour the fudge over crust and top with caramels and coconut as usual.
- Cookie Crust: Place cookies in a blender or food processor and pulse until a crumb forms. Add 2 tablespoons melted butter to crumbs until combined. Press cookie mixture into the bottom of the prepared pan. Bake for 10 minutes at 350 degrees, until golden brown.
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HOW TO STORE SAMOAS FUDGE
- Serve: Chill in the refrigerator for at least 4 hours before cutting and serving. Keep Samoas Fudge at room temperature for up to 3 days in a cool, dry place in a plastic bag or covered.
- Store: Store Samoas Fudge in an airtight container and refrigerate up to 2 weeks. To serve, bring chilled fudge to room temperature or until softened.
- Freeze: Once Samoas Fudge is set, cut into pieces, and place in a sealed container. Freeze for up to 6 months and thaw overnight in the refrigerator before bringing to room temperature to serve.
- 1 cup shredded sweetened coconut
- 2 1/2 cups milk chocolate chips
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 15 chewy caramels
- 12 shortbread cookies , crumbled
- Line an 8x8 pan with foil and spray with vegetable oil spray.
- Add coconut to a dry pan on medium heat and let cook, stirring occasionally until it starts to brown, about 2-3 minutes.
- Remove coconut from pan once it begins to brown and let cool.
- Add milk chocolate chips and sweetened condensed milk to a large saucepan on low heat.
- Stir until chocolate is melted.
- While chocolate is melting cut the caramels into small chunks.
- Once chocolate mixture is smooth, turn off heat and add in vanilla extract.
- Stir in the crumbled shortbread cookies.
- Add the fudge to your pan and spread evenly.
- Top with caramel chunks and toasted coconut, pressing it in gently.
- Refrigerate for 4 hours before slicing.
What kind of shortbread cookies did you use to make this? They look so good, I am wanting to make this for my daughter’s wedding in December.
What brand of shortbread cookies did you use to make this?