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.
It’s that most wonderful time of the year – when there are girl scout cookies for sale! If you’re like me and already blew through your entire stash (judge free zone), then these copycat Tagalong bars are for you.
They start with a shortbread cookie base, which is baked to a crisped brown perfection. Top that with a soft, fluffy peanut butter layer, and then finish it off with a delicious milk chocolate layer.
Tips on making perfect shortbread
- Room temperature butter
- Sift your flour to remove any lumps
- Use two butter knives to pull the butter apart until a dough of evenly sized crumbs begins to form. Be patient! This step can take a while. A pastry cutter works great in this step, too!
How to make a creamy peanut butter filling
This may seem difficult, but we promise you this is the easiest and most delicious (in our opinion!) step.
To make a delicious creamy peanut butter filling, you need four ingredients. Peanut butter, powdered sugar, vanilla, and milk.
Mix these together until smooth and creamy and spread it on top of your cooled shortbread recipe. We typically use a hand mixer for this step. Here’s the one we use —-> Hand Mixer
How to make a chocolate topping
There are a few secrets to making this chocolate topping layer just right, and a few things you should stay away from!
Getting chocolate to harden on top of any dessert is difficult, without getting cracked and broken after being cut. 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.
A lot of people like to substitute coconut oil for vegetable oil when working with chocolate, but we’d recommend avoiding that in this recipe. Coconut oil sets up quickly and and hardens the chocolate just a little too much to be cut into evenly without cracking.
Pour your delicious, creamy, chocolate layer on top of your bars and you’re done!
Tagalong Bars are what dreams are made of. And when you run out of your own cookie stash, you’ll be making these bad boys over and over again until next year rolls around.
Related Recipe: Try our Congo Bars they are a crowd favorite!
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Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
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Girl Scout Cookie inspired recipes:
Are you a Girl Scout Cookie lover? Be sure to check out these other girl scout cookie inspired recipes!
- Samoa Bars
- Homemade Thin Mints
- Samoas Popcorn
- No-Bake Thin Mint Cookie Truffles
Our favorite Dessert Bars:
- LEMON COOKIE CHEESECAKE BARS RECIPE
- CHERRY CHOCOLATE NUT BARS RECIPE
- NO BAKE REESE’S FUDGE BARS RECIPE
- SHEET PAN CHOCOLATE CHIP COOKIE BARS RECIPE
- NO-BAKE PEACH CHEESECAKE BARS RECIPE
- LUNCH LADY PEANUT BUTTER BARS RECIPE
- NO BAKE S’MORES BARS RECIPE
- STRAWBERRY LEMONADE CAKE MIX BARS RECIPE
- CAKE MIX PEANUT BUTTER BARS
Serves: 9
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 Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
PrintPin
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
Calories: 535 kcal · Carbohydrates: 48 g · Protein: 9 g · Fat: 36 g · Saturated Fat: 17 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 44 mg · Sodium: 262 mg · Potassium: 210 mg · Fiber: 2 g · Sugar: 30 g · Vitamin A: 422 IU · Calcium: 20 mg · Iron: 1 mg
Equipment
9×9-inch baking pan
small bowl
Medium Bowl
Microwave Safe Bowl
Recipe Details
Course: Dessert
Cuisine: American
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Join The Discussion
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Tracie says:
Could you use coconut oil instead of vegetable oil ?
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Momma Cyd says:
Coconut oil should work great too.
About The Author:
Steph Loaiza
Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She going to Disneyland with her family and reading in her spare time.
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