Girl scout cookies won’t be here for awhile, and sometimes, a girl just can’t wait. These cookies taste just like a tagalong, but in a bar form, so in my opinion, even better. The chocolate and peanut butter on top of a buttery shortbread crust is just irresistible, and these are pretty easy to pull together. For every day entertaining, or for a showstopper on your holiday cookie plate, these are sure to win everyone over.
Sprinkle a little salt on top to bring it really over the edge, and try to grab one before everyone else gobbles them up!
Homemade Tagalong Bars
Author: Heather
Recipe type: Cookie Bar
Cuisine: Dessert
These knock off Tagalong bars will help curb your girl scout cookie craving until they are available!
Ingredients
- Shortbread Crust
- ½ cup butter, very soft
- 1 cup flour
- ⅓ cup powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Peanut Butter Filling
- 2 tablespoons butter, melted
- 1 heaping cup creamy peanut butter (I used Skippy creamy natural and it worked fine)
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Chocolate Layer
- 1 heaping cup dark chocolate chips
- 2 tbsp heavy cream
- 1 tsp butter
- Sea salt, if desired
Instructions
- Preheat oven to 350F.
- Line an 8-inch square baking pan with parchment paper
- Shortbread Crust:
- Combine all ingredients in a large bowl, until a crumbly mixture forms.
- Turn mixture out into pan and using your fingertips, pack the crumbs to form an even, smooth crust l Pierce crust with a fork in a dozen places so steam can escape while it bakes.
- Bake for 13 minutes, or until crust is set.
- While crust bakes, prepare the filling
- Peanut Butter Filling:
- Add the butter to a medium microwave-safe bowl and heat on high power to melt, about 1 minute. Add the remaining ingredients and stir until smooth.
- Spread filling over baked crust using a spatula,
- Crust does not have to be cool, it's heat will help with the spreading
- Chocolate Layer:
- Add the ingredients to a medium bowl and heat on high power to melt, about 1 minute.
- Stir until smooth and creamy
- Pour chocolate over pb layer and shake the pan to chocolate slide and cover peanut butter layer.
- Smooth it with a spatula if desired.
- Sprinkle with sea salt.
- Place pan in the refrigerator and chill for at least 3 hours.
- Slice and serve.
- Store leftovers in the refrigerator
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