Copycat Tagalong Bars Recipe

If you’re a girl scout cookie lover, these Tagalong Bars were made just for you! With a shortbread cookie base cooked to perfection, soft fluffy peanut butter, and topped with a delicious milk chocolate layer, they taste just like the real deal.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: Copycat Recipe, copycat tagalong bars, Dessert bars, tagalong bars

Servings:

Calories: 535kcal

Equipment

9x9-inch baking pan
small bowl
Medium Bowl
Microwave Safe Bowl

Ingredients

¼ cup sugar
1¼ cup flour
⅔ cup butter (softened but not melted)
1 cup creamy peanut butter
½ cup powdered sugar
½ teaspoon vanilla
1½ teaspoons milk
2 cups milk chocolate chips
1 teaspoon vegetable oil

Instructions

Preheat oven to 350 degrees.
Grease a 9 x 9 inch pan with cooking spray.
In a small bowl, mix together sugar and flour, and cut the 2/3 cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
Press the mixture into the bottom of the 9 x 9 inch pan, and bake for 20 minutes - until the edges start to turn a golden brown.
Remove from oven and let it cool completely.
In a medium bowl, mix together peanut butter, powdered sugar, vanilla, and milk.
Spread over the top of the cooled shortbread mixture (it may be kind of thick, so you may have to flatten it with your fingers).
In a microwave safe bowl, mix together the chocolate chips and vegetable oil. Microwave for 1 minute, and then remove and stir. Continue to microwave the chocolate mixture in 15 second intervals until it is completely smooth.
Pour chocolate over top the peanut butter layer and let it cool.
Once the chocolate has hardened, cut into squares with a warm knife (that will give them a cleaner cut).

Notes

The trick to getting chocolate to set up but still be soft enough to cut, is a little bit of vegetable oil. This will keep your chocolate soft, not quite as crumbly, and so smooth on top of your dessert.

Nutrition