Preheat the oven to 400. In a food processor, combine the trefoils, Dulce de Leche cookies, melted unsalted butter, coffee syrup and caramel syrup until finely processed. Press into the bottom of an 8x8 foil or metal pan. Bake for approximately 10 – 12 minutes or until lightly browned. Remove from oven and let cool.

Using a metal whisk or the food processor, combine the mascarpone cheese and Tia Maria until well blended. Spread on cookie base.

For the topping, combine the remaining Dulce de Leche and trefoil cookies in a food processor with the chocolate-covered coffee beans and process until they resemble fine breadcrumbs. Sprinkle over the top of the mascarpone and chill, covered, for 2 – 4 hours.

Download Girl Scout Cook Book