Tagalong Cookie Bars
All the incredible flavors of one of our favorite Girl Scout Cookies in these spectacular Tagalong Cookie Bars!
If you have a peanut butter dessert lover you want to spoil, make these delicious, decadent, layered Chocolate Peanut Butter Bars! All the flavors of Tagalong Girl Scout Cookies in every bite!
Why You Must Make
- There is something so addictive about the combination of peanut butter and chocolate. I don’t like peanut butter on its own, but I love these bars!
- Since Girl Scout cookies aren’t available all year long, these cookie bars will satisfy your chocolate peanut butter cravings until the next sale.
- Despite 3 different layers, these bars aren’t tough to make! Give them a try!
These copycat Tagalong cookie bars passed my scrutinizing with flying colors! If coconut and caramel are more your style, check out these homemade Samoas.
- Pantry Staples – Flour, Table Salt
- Butter – I use salted
- Powdered Sugar – Sift if you’d like to ensure the filling is smooth
- Cornstarch – Helps make a tender crust by replacing some of the flour.
- Vanilla – Use real vanilla extract, never imitation.
- Peanut Butter – Use smooth peanut butter for this recipe.
- Semisweet Chocolate – I used Ghirardelli chocolate bars.
- Canola Oil – May use any neutral flavored oil.
- Make your layers as level as possible for the best presentation. I like using an offset spatula to smooth out the peanut butter filling.
- Lining your pan with non-stick foil makes for easy clean-up and also allows you to remove the bars from the pan (after they’re cooled) to a cutting board to slice.
- Use a warm knife to help the blade glide through the bars when cutting.
- PRO-Tip: If you want perfectly square bars, use a ruler to mark the edges of the bars at 2-inch intervals to help guide your cuts. Check out my tutorial on How to Cut Perfect Bar Cookies.
Frequently Asked Questions
Tagalongs are a Girl Scout Cookie made with a crispy cookie base and topped with peanut butter before being coated in chocolate. Tagalong cookies are baked by the Little Brownie Bakers.
Both are similar Girl Scout cookies baked in different bakeries, thus the different names. The Little Brownie Bakery calls their peanut butter cookie Tagalongs. ABC Smart Cookies bakery calls them Peanut Butter Patties. What you get depends on where the Girl Scouts in your area place their order.
They are slightly different in a couple of ways. Tagalongs have more layers of peanut butter inside the cookies. Peanut Butter Patties have a vanilla flavor and a lighter peanut butter layer.
“Docking” a crust means to use a fork and prick holes across the surface before baking. This helps steam escape while it’s baking so no air bubbles form and allows it to bake more evenly.
You May Also Like:
- Copycat Girl Scout Tagalongs from A Dash of Sanity
- No-Bake Tagalong Peanut Butter Cheesecake from Country Cleaver
- Tagalong Girl Scout Whoopie Pies from Lemons for Lulu
- Chocolate Peanut Butter Pie
- Peanut Butter Cheesecake Bars
- Classic Peanut Butter Cookies
- Tagalong Dip
- Plus, you might like these delicious Caramel Apple Bars, too!
- More Dessert Recipes
- ½ cup butter, softened
- 1 cup flour
- ⅓ cup powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
Peanut Butter Filling:
- 2 tablespoons melted butter
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- ½ teaspoon vanilla
- ¼ teaspoon salt
- 8 ounces chopped semisweet chocolate bars, I used Ghirardelli
- 1 tablespoon canola oil
- Preheat oven to 350 degrees.
- Line an 8-inch square baking pan with nonstick foil. Set aside.
- To make the crust, put all the cookie crust ingredients into a bowl.
- Using a hand mixer, mix to a crumbly dough. Press into the pan and prick it with a fork all over. Bake for 12 minutes just to set it, not brown it.
- To make the filling, combine the melted butter with the other ingredients and stir until smooth.
- Use an offset spatula to spread the peanut butter mixture over the warm crust.
- To make the chocolate topping, microwave the chocolate and oil just till melted and stir smooth.
- Pour over the peanut butter layer and smooth with an offset spatula. Chill for a couple of hours, then bring to room temperature to cut and serve.
Adapted from Averie Cooks via Hugs and Cookies XOXO
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Amount Per Serving: Calories: 293Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 169mgCarbohydrates: 26gFiber: 2gSugar: 15gProtein: 5g