This Delicious Copycat Tagalong Bars 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.
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.
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!
Delicious Copycat Tagalong Bars
- 1/4 cup sugar
- 1 1/4 cups flour
- 2/3 cup butter (softened but not melted)
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 1/2 teaspoons milk
- 2 cups milk chocolate chips
- 1 teaspoon vegetable oil
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).