Just when you thought Tagalongs couldn't get any better! These bars have a layer of crisp, buttery shortbread with a smooth peanut butter center and topped off with a generous coating of dark chocolate. All the deliciousness of the beloved cookie wrapped up in a bar! Made with only 5 main simple ingredients, these cookies are vegan, gluten-free, and have paleo-friendly options!
We are back with another Girl Scout Cookie inspired treat! Although Thin Mints will always be my day 1, Tagalongs will forever have a piece of my heart too. I mean...it's chocolate and peanut butter, how could you not love them?!
Healthy Homemade Tagalong Bars
There are 3 main components to the all mighty Tagalong and we take each and put a healthier spin on it:
- The shortbread cookie on the bottom - this is what holds it all together. In this recipe, we use an almond flour based cookie dough that is perfectly crisp and buttery
- A layer of silky smooth peanut butter in the middle - my personal favorite part. I love to use an all natural creamy peanut butter for these bars so I know there aren't any unwanted additives or oils. To make this recipe paleo-friendly, swap the peanut butter for cashew butter!
- Coated in a luscious chocolate coating - basically the icing on top of the cake. Since we're making bars, we add a thick layer of melted rich dark chocolate on top. The key here is to let the chocolate set just the right amount before cutting into squares (more on this below)
Tips for making perfect Tagalong Bars
- Let the shortbread layer cool before spreading the peanut butter on top. This prevents it from melting and creating a pool of peanut butter
- Once you spread your peanut butter on top, transfer the baking pan to the freezer to allow the peanut butter to solidify just a bit while you make the chocolate
- My go-to fool-proof way to melt chocolate like a pro is with a make-shift double boiler. Fill a small pot with water about ¼ of the way full and heat over medium-low heat. Place your chocolate in a skillet and place on top of the pot of water. As the water begins to steam, the indirect heat will melt the chocolate perfectly. Limited risk of burning the chocolate and it's the perfect texture every time
- To achieve a clean cut when slicing these bars into squares, you want to let the chocolate cool just enough so that the chocolate isn't runny but hasn't completely solidified
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup coconut oil - melted then cooled
- ¼ maple syrup
- 1 teaspoon vanilla
- ¾ cup creamy peanut butter
- 1 13- oz bag dark chocolate chips
- Preheat oven to 350 F. In a bowl, mix the almond flour, baking soda, and sea salt together until combined; set aside2 cups almond flour, ½ teaspoon baking soda, ¼ teaspoon sea salt
- In a separate bowl, whisk together the coconut oil, maple syrup, and vanilla. Slowly fold in the flour mixture and stir until well combined. Press the dough evenly into an 8 x 8 baking pan lined with parchment paper; bake in oven for 15 minutes until golden; cool for 15 minutes before adding the layer of peanut butter¼ cup coconut oil, ¼ maple syrup, 1 teaspoon vanilla
- Spread the peanut butter on top of the baked cookie layer and set in fridge while you prepare the chocolate. Fill a small pot of water about ¼ of the way full and heat over medium-low heat. Place the chocolate in a skillet and set on top of pot. Stir the chocolate until melted. Pour evenly over top of peanut butter layer and set in fridge for about 30 minutes until the chocolate coating has set (not solidified)*¾ cup creamy peanut butter, 1 13- oz bag dark chocolate chips
- Cut into squares and enjoy immediately or store in the fridge for up to 2 weeks or in the freezer for up to a month