Ever since I ate the last Tagalong Cookie from my freezer stash last month I’ve been wanting to make more. But they were a little time consuming… I’ll admit it. Making the dough, rolling it, cutting out circles, baking the circles, making the peanut butter, freezing the peanut butter, and then assembling all the parts and coating them with chocolate. Time consuming. But delicious. I knew I needed an easier method.
The flavors of these bars are the exact same as the cookies but they are so much easier. And they don’t have any special ingredients except the sweetener.
Scroll to the bottom for a printable version.
Ingredients:
Shortbread Cookie Layer:
3/4 cups almond flour
3 T. THM gentle sweet sugar free sweetener (or my copycat mix of xylitol, erythritol, and stevia)
pinch of salt
3 tbsp butter, softened
1 t. vanilla
Peanut Butter Layer:
1/2 cup peanut butter
3 T. THM gentle sweet (or my recipe)
1/2 tsp vanilla
Chocolate Layer:
3.5 oz bar of 85% dark chocolate or sugar free chocolate, chopped
Instructions:
Preheat oven to 350.
In a medium bowl mix all the shortbread ingredients until combined. Press into the bottom of a square 8×8 baking dish.
Bake for 15-20 minutes or until golden brown.
Meanwhile, combine the peanut butter ingredients. If your peanut butter is cold you can microwave it for 30 seconds to soften it.
When the shortbread comes out of the oven drop little blobs of the peanut on top of it. Spread gentle with a spatula. The heat from the cookie will help spread the peanut butter. Be gentle or the bottom layer can crumble.
Melt the chocolate in the microwave or double boiler. Pour over the peanut butter. Spread gently. Put in the refrigerator until firm. Cut into squares and enjoy!
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| Nutrition Facts |
| Amount Per Serving, 16 per recipe |
|
Calories 124
|
|
%Daily Value
|
|
Total Fat 11.7g
18%
|
|
Saturated Fat 4.4g
22%
|
|
TransFat 0.0g
|
|
Cholesterol 6mg
2%
|
|
Sodium 66mg
3%
|
|
Total Carbohydrates 4.4g
1%
|
|
Dietary Fiber 2.1g
8%
|
|
Sugars 1.1g
|
|
Protein 3.8g
|
|
Vitamin A 1%
Vitamin C 0%
|
|
Calcium 2%
Iron 11%
|
Yields 16 bars
35 minPrep Time
25 minCook Time
1 hrTotal Time
Save Recipe
Ingredients
- 3/4 cups almond flour
- 3 T. THM gentle sweet (or my copycat)
- pinch of salt
- 3 tbsp butter, softened
- 1 t. vanilla
- 1/2 cup peanut butter
- 3 T. THM gentle sweet (or my recipe)
- 1/2 tsp vanilla
- 3.5 oz bar of 85% dark chocolate or sugar free chocolate, chopped
Instructions
- Preheat oven to 350.
- In a medium bowl mix all the shortbread ingredients until combined. Press into the bottom of a square 8x8 baking dish.
- Bake for 15-20 minutes or until golden brown.
- Meanwhile, combine the peanut butter ingredients. If your peanut butter is cold you can microwave it for 30 seconds to soften it.
- When the shortbread comes out of the oven drop little blobs of the peanut on top of it. Spread gentle with a spatula. The heat from the cookie will help spread the peanut butter. Be gentle or the bottom layer can crumble.
- Melt the chocolate in the microwave or double boiler. Pour over the peanut butter. Spread gently. Put in the refridgerator until firm. Cut into squares and enjoy!
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Want to save money by making your own sugar free sweetener blend similar to Gentle Sweet? Check out my sweetener post here.My affiliates: Amazon
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If you can’t have xylitol what other thm sugar would you recommend and amounts?
This chart might be helpful: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Wondering if you have tried these with THM baking blend since it is less calorie dense than just plain almond flour?
I have not. I typically eat grain free but you should be able to sub it in.
I am a little confused. I thought the THM baking blend was grain free.
It is gluten free. It has oat fiber which is a grain.
Sorry for my duh moment. ☺️
Haha. No worries. I have plenty myself 😉