Tagalong Peanut Butter Cookie Bars
The Girl Scout cookie favorite made into a healthy bar with only 6 ingredients and ready in under an hour. My Tagalong Peanut Butter Cookie Bars will help you resist cookie sale temptation. This easy keto cookie bars recipe is low carb, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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.
There is just something about Girl Scout cookies. I’m not sure if it’s nostalgia or just the fact that they are only sold a couple of times a year but when I see them I want them. Samoas, Tagalongs, Thin Mints, Trefoils. Bring em on. My goal is to make healthy versions of all of them.
Easy Press in Crust
The flavors of these bars are the exact same as the cookies but they are so much easier with a press in cookie crust and just 6 ingredients. And they don’t have any special ingredients except the sweetener.
How to make Chocolate Peanut Butter Cookie Bars
This recipe really is very simple to make. Hands on time should only be about 15 minutes!
Step One: To make these chocolate-covered peanut butter cookie bars first you stir together the crust ingredients.
Step Two: Press the crust into a baking dish and bake.
Step Three: While the crust is baking mix the peanut butter ingredients in the same bowl. No washing is required. Gently spread that on the warm crust.
Step Four: Melt the chocolate, drizzle on, spread. Cool and eat!
Tips & Suggestions
Peanut Butter Layer: The keyword here is ‘gently’. You should drop small dollops all over the crust and then wait a few minutes. This melts the peanut butter just enough that you can gently spread it.
Chocolate Topping: If the chocolate seems too thick to pour and spread easily add a teaspoon or two of coconut oil.
Sugar Free Chocolate: You can use any sugar free chocolate chips, bars, or very dark chocolate that you like.
More Keto Recipes for Bars
White Chocolate Cranberry Seven Layer Bars
Keto Chocolate Chip Cheesecake Bars
Loaded Caramel Magic Cookie Bars
I hope you enjoy these Chocolate Covered Peanut Butter Cookie Bars!
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Tagalong Peanut Butter Cookie Bars
Ingredients
Shortbread Cookie Layer:
- 3/4 cups almond flour
- 3 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- pinch salt
- 3 tbsp butter softened
- 1 tsp vanilla
Peanut Butter Layer:
- 1/2 cup peanut butter
- 3 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/2 tsp vanilla
Chocolate Layer:
- 3.5 oz 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 gently 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!
Love this recipe. Easy to follow instructions. Everything I’ve tried from this page is awesome.
So tasty!
The best chocolate & peanut butter treat I’ve tasted and is is so simple & fast to make! My new favorite ❤️
So easy and hits the spot for a sweet tooth moment!
Doubled the recipe & baked in a 9×13 pan. Used Allulose as my sweetener and Bake Believe Milk Chocolate Chips. I didn’t bother melting the chocolate chips, just sprinkled them on top and popped them back in the oven for a minute before spreading. Not bad for a low carb dessert.
I was so excited when I saw this recipe it looks so similar to a keto bar I get at a specialty bakery. The taste of this bar is really yummy! I will definitely be making more of it😊 The only problem I ran into was: I used a natural peanut butter (grind fresh) with this recipe. When I added my sweetener and even put it in the microwave it was still very very dry! What should I add to this P&B to make is smoother? The taste was right on but not the texture. Thanks again for this great recipe!
I would add either a bit of melted butter or coconut oil.
I want to make this for a diabetic who.must cover carbs a with insulin dose. It list carbs at 4.6. Is this total carbs or net carbs? Thank you for your help.
Total. There are 2.5 NET carbs per serving.
So good!!!! Very easy to make. I sprinkled Hershey sugar free chocolate chips on the top of peanut butter layer put in oven for 2 minutes and spread out. Worked great! Definitely make again.
I keep making this recipe again and again because it is SO good and my whole family loves it! They can’t even tell it is low carb! I use erythritol and 85% Lindt chocolate.
One of my fave go-to THM desserts! So yummy – off to make some now 🙂
I wish I could give this recipe MORE stars!
For the sweeteners I use half half granulated xylitol and erythritol.
I make these all year long but definitely helps during GS cookie season!