I was in a bit of a baking slump with the chaos called life. But many of the contributing factors can now be checked off my list. Lasik surgery on my eyes…check, valve surgery and hospitalization for Bill…check, and finally, jury duty…check. But I did manage to whip up these Tagalong Bars to share with the hospital staff taking care of the ol’ hubby.
The family is pretty divided when it comes to Girl Scout cookies. My favorite are the caramel and coconut Samoas, Nick is a Thin Mint guy, Katie and Tom like both Thin Mints and Tagalongs, and the hubby, predictably, likes the shortbread inspired Trefoils. So when it comes time to order cookies, I fill up my freezer with a wide array of options to appease everyone. This year, no eager scout arrived at our door with order form in hand, so I baked up this layered copycat Tagalong recipe to get our fix. My timing was off as the resident fan was down for the count with a GI bug. So I schelpped these to the hospital on one of my daily treks while Bill was recuperating. I hurriedly took a couple lackluster photos before boxing them up and thought twice about sharing the recipe…until one of the male nurses came into Bill’s room and gave me a high five. So you be the judge…maybe you’d like to whip up a batch to fulfill that Tagalong craving.
- 1 cup butter, room temperature
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 cups flour
- 2 cups peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1½ cups chocolate chips
- 3 tablespoons heavy cream
- Preheat oven to 350°. Line 9x9 pan with nonstick aluminum foil (or spray regular foil with non-stick spray).
- To make crust,cream butter and sugar for 1-2 minutes with mixer until light and creamy.Turn mixer to low and add in vanilla, salt and flour. Mix just until flour is incorporated. Press evenly into prepared pan and bake 20 minutes or until golden. Cool completely.
- To make filling, beat peanut butter, powdered sugar and vanilla together until smooth. Spread filling over cooled crust. Smooth top with offset spatula. Chill for about 30 minutes.
- Gently microwave chocolate chips and cream, stopping and stirring frequently until smooth.
- Spread over peanut butter layer. Chill briefly till set. Cut and serve.
This recipe was slightly tweaked from Cookies and Cups.