I’ve made Tagalongs before and I’m not gonna lie, they were pretty darn amazing. They are perfect for those rainy days where you’ve got a bit of time to spare. But what if you are absolutely dying for a Tagalong and don’t have the time!?Do I sound like an infomercial yet?? But seriously, this is a really quick and EASY recipe!! Plus, you know it’s gonna be good when Tagalongs is in the name. Am I right???I’ve professed my love for Tagalongs before, but I’ve just gotta give those babies my love one more time. They have the absolute perfect ratio of peanut butter to chocolate to cookie. They’ve always been my favorite and always will be. Girl Scouts- Job well done ladies, job well done.The chocolate will seem super liquidey so it will look like that up there^. Just let it sit in the fridge for a couple of hours and allow it to set up nice!Ahh all done. I seriously wanna dig into my computer right now….even though I could take approximately 6 steps to the fridge and eat another. But I’m lazy. I guess that means more for me on the next trip!
Tagalong Cookie Bars
(adapted from Wee-Eats)
For the cookie layer
- 1 cup (2 sticks) butter, room temperature
- ½ cup sugar
- 2 cups all purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the peanut butter layer
- 1 2/3 cups creamy peanut butter
- 2/3 cup confectioners’ sugar
- 1 tsp vanilla extract
For the chocolate layer*
- 6 ounces (1 cup) semi sweet chocolate, coarsely chopped
- 1 teaspoon light corn syrup
- 1/2 cup (1 stick) unsalted butter, softened, cut into cubes
For the cookies:
- Preheat the oven to 350 degrees F.
- Whisk together flour, baking powder, and salt. Set aside.
- Beat butter and sugar until light and fluffy. Beat in vanilla extract and milk. Add flour and mix on low until just incorporated.
- Press into bottom of 13×9 pan until it reaches the edges, leaving a slight lip on the edges.
- Poke holes in shortbread with a fork and bake at 350 degrees F for about 20 minutes, until lightly golden on top. Cool completely on wire rack before topping.
- Beat the peanut butter, powdered sugar, and vanilla until mixed. Spread over shortbread layer.
- Melt chocolate, butter, and corn syrup in a double boiler. Pour over peanut butter layer and place in fridge to harden.
*If you’re lazy you can use just melted chocolate, about 7 or 8 ounces will cover it.