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    Home » Dessert Recipes » Cookies & Bars » Tagalong Peanut Butter Cookie Bars

    Tagalong Peanut Butter Cookie Bars

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Apr 13, 2016 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for low carb and sugar free tagalong bars
    pinterest image for 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.

    pyramid pile of sugar free tagalong peanut butter cookie bars

    collage of food
    Free Guide! Feed a Family on a Low Carb Diet

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    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.

    close up of hand holding a homemade tagalong peanut butter cookie bars with bite missing in front of stack of cookies

    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.

    sugar free tagalong cookie bar crust dough pressed into bottom of square baking dish

    Step Two: Press the crust into a baking dish and bake.

    cookie bar crust baked into a square baking dish

    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.

    melted chocolate being poured onto peanut butter cookie dough layered in a square baking dish

    Step Four: Melt the chocolate, drizzle on, spread. Cool and eat!

    melted chocolate layered on top of peanut butter cookie batter in a square baking dish

    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.

    pyramid stack of tagalong Peanut Butter Cookie bars close up

    More Keto Recipes for Bars

    Keto Rhubarb Crumble Bars

    White Chocolate Cranberry Seven Layer Bars

    Keto Protein Bars

    Keto Raspberry Jam Bars

    Butter Pecan Cheesecake Bars

    Keto Chocolate Chip Cheesecake Bars

    Sugar Free Lemon Bars

    Keto Coconut Bars

    Loaded Caramel Magic Cookie Bars

    I hope you enjoy these Chocolate Covered Peanut Butter Cookie Bars!

    hand holding a serving spatula with a sugar free tagalong peanut butter cookie bar placed on top all above a baking dish of more cookie bars

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
    pyramid pile of sugar free tagalong peanut butter cookie bars

    Tagalong Peanut Butter Cookie Bars

    Tagalong Cookies simplified to just 6 ingredients, keto, & ready in an hour!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Course: Dessert
    Cuisine: American
    Servings: 16 bars
    Calories: 128
    Author: Taryn

    Ingredients

    Shortbread Cookie Layer:

    • ¾ cups almond flour
    • 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • pinch salt
    • 3 tablespoon butter softened
    • 1 teaspoon vanilla

    Peanut Butter Layer:

    • ½ cup peanut butter
    • 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • ½ teaspoon vanilla

    Chocolate Layer:

    • 3.5 oz 85% dark chocolate or sugar free chocolate chopped
    US Customary - Metric
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    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!

    Notes

    Nutrition: This recipe makes 16 bars. Each bar is a 2x2 inch square. There are 2.5 NET carbs per serving.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
     

    Nutrition

    Serving: 1bar (2 inch square) | Calories: 128 | Carbohydrates: 4.6g | Protein: 4g | Fat: 12g | Saturated Fat: 4.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.5g | Trans Fat: 0.1g | Cholesterol: 5.6mg | Sodium: 57.3mg | Potassium: 105mg | Fiber: 2.1g | Sugar: 1g | Vitamin A: 65.6IU | Calcium: 21.4mg | Iron: 1.4mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

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    Comments

    1. Maria says

      April 22, 2022 at 5:22 pm

      Doubled the recipe & baked in a 9x13 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.4 stars

      Reply
    2. Sl says

      April 12, 2022 at 10:14 pm

      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.

      Reply
      • Taryn says

        April 13, 2022 at 11:49 am

        Total. There are 2.5 NET carbs per serving.

        Reply
    3. Patty says

      March 01, 2022 at 8:39 pm

      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.

      Reply
    4. Sara says

      February 20, 2022 at 2:17 pm

      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.5 stars

      Reply
    5. Susan says

      January 20, 2022 at 3:09 pm

      One of my fave go-to THM desserts! So yummy - off to make some now 🙂5 stars

      Reply
    6. Amanda says

      January 08, 2022 at 11:17 pm

      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!5 stars

      Reply
    7. Catherine says

      November 13, 2021 at 5:14 pm

      Delicious! I will definitely make this recipe again but next time I will let the cookie layer cool off before I add the rest as suggested. Thanks for another great idea!4 stars

      Reply
    8. Betsy says

      August 05, 2021 at 2:39 pm

      Ok, omg! Yum. I did use lakantos golden (5 tbls) in each separate step and it was perfect. My pan was a 9x9 so mine are a bit thinner, but the crust is to die for. I love shortbread and this was wonderful. My peanut butter topping didn’t spread to good. But oh well..it will eat just the same. I did not top mine with choc as I get a bit bored with pb and choc all the time. These are a must make! Love them.5 stars

      Reply
    9. Suzye says

      March 07, 2021 at 11:00 am

      These are amazing and easy! Used Lankanto sweetener in crust—about 5 Tablespoons—and baked 350 without convection for 20 minutes and they came out golden goodness. Mixed about 3/4 cup Natural PB with truvia powdered ( 6 tablespoons) and let dollops sit on warm crust a few minutes to make spreading easier. I wanted a thicker PB layer. Used sugar free chocolate chips and they were gooey, chocolatey goodness on a crispy cookie crust. Awesome! I told my friends they were sugar free and no one believed me. Just delicious by any standards. Thanks for always having such great recipes!5 stars

      Reply
    10. Clechols says

      February 25, 2021 at 12:46 pm

      Very delicious! I’ve made this 2x so far. The first time as written, the second I made a little modification with the assembly that worked better for me. As written, the cookie part crumbles easy when trying to spread the PB mixture. Not exactly an issue just a bit annoying. I allowed the crust/cookie part to cool off and harden up a bit (like 20 ish minutes) and then heated up the peanutbutter before pouring so it was runny. Made assembly a breeze! Will be making this again.5 stars

      Reply
    11. Mindy P says

      June 08, 2020 at 3:51 pm

      Has anyone tried these using THM Baking blend in place of Almond Flour? I tend to like the texture better in things that use a blend rather than straight almond flour. 🙂

      Reply
      • Taryn says

        June 09, 2020 at 2:36 pm

        Yes, I've had readers use baking blend successfully. Enjoy!

        Reply
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