So in honor of Girl Scout Cookie season I have decided to snag some of their business.
I mean, not in a bad guy, thieving kinda of way, just in an “inspired by” way.
That’s a thing, right?
And plus, having purchased no less than 25 boxes of Girl Scout cookies this year alone I feel confident that I am doing my part.
I just can’t say no to those cute girls selling cookies. Not that I even want to say no…I mean…you can only get them once-ish a year, so they’re totally rare, like an eclipse or locusts.
I mean what happens in October when you need a Thin Mint? Panic!
Anyhow, these bars are just a twist on the famous Tagalong that the Girl Scouts sell.
And because I love me some bar cookies I wanted to make these in square form.
Plus, bars are easier. And well, you know…
So here we go…Tagalong Bars
First you just make a simple shortbread crust.
Spread it in your pan evenly and bake it!
Another thing about these bars, is you can make them in a 9×9 pan OR a 9×13 pan. Totally up to you and the thickness of the bar you prefer!
I like a little junk in my trunk, so I chose thicker.
And when you’re ready, melt your chocolate with a little bit of heavy cream.
You can do it in the microwave or over a double boiler. I lost my mind and did it directly in my saucepan and it worked ok, but I would recommend in a double boiler or microwave, if that’s your thing…
Spread it carefully on your peanut butter layer…
Now chill it again so the chocolate layer sets and you’re ready to eat.
- 1 cup butter, room temperature
- ¾ cup powdered sugar
- 1 tsp vanilla
- ½ tsp salt
- 2 cups flour
- 2 cups peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla
- 1½ cups semi sweet chocolate chips
- 3 Tbsp heavy cream
- Preheat oven to 350°
- Line 9x9 with aluminum foil. Spray lightly with cooking spray, set aside.
- In mixer cream butter and sugar for 1-2 minutes until creamy.
- Turn mixer to low and add in vanilla, salt and flour. Stir until incorporated and dough comes together.
- Press this evenly in your prepared pan and bake 20-25 minutes or until golden.
- Allow to cool completely before moving on to the filling.
- Beat peanut butter, powdered sugar and vanilla together until smooth.
- Spread filling evenly on cookie crust.
- Chill for about 30 minutes.
- In a double boiler melt chocolate chips and cream until smooth.
- Spread on peanut butter layer.
- Chill until chocolate is set.
- Cut into squares.
Store at airtight at room temperature for 2 days or refrigerated for up to 5 days