Tagalong Bars are my contribution to Girl Scout Cookie season…which basically means I snagged their idea. I mean, not in a bad guy, thieving kinda of way, just in an “inspired by” way. That’s a thing, right? And plus, having purchased no less than 25 boxes of Girl Scout cookies this year alone I feel confident that I am doing my part. I just can’t say no to those cute girls selling cookies. Not that I even want to say no…I mean…you can only get them once-ish a year, so they’re totally rare, like an eclipse or locusts. I mean what happens in October when you need a Thin Mint? Panic! Anyhow, these bars are just a twist on the famous Tagalong that the Girl Scouts sell. And because I love me some bar cookies I wanted to make these in square form. So here we go…Tagalong Bars
How To Make the Shortbread Crust for Tagalong Bars
First you just make a simple shortbread crust. I used Challenge Butter in this recipe, because it’s my favorite. If you have been a reader of my site for any length of time you know I use Challenge almost exclusively. It’s always consistently creamy, fresh, and delicious. It’s 100% pasteurized sweet cream and salt…that’s it. Using a quality butter in shortbread absolutely makes a difference! You simply bake the crust until it’s lightly golden and then let it cool! Next make the filling, which is simple…just peanut butter and powdered sugar. Spread the filling on top of the cooled crust…Chill the filling while you make your topping. It will make spreading the chocolate on top easier. It’s just chocolate and heavy cream…Spread it carefully on your peanut butter layer…Now chill it again so the chocolate layer sets and you’re ready to eat. And eat. Annnnd eat. *This post is in partnership with my long-term relationship with Challenge Butter. All opinions are my own.
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