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!
Do you have a suggestion for making these without a blended sweetner? I prefer to bake with Swerve. Thanks!
Swerve should sub in fine in this recipe. It is not as sweet as the blend I use though. You may need up to twice as much.
We did not use any sweetener and they worked out well. However, the base crumbled. We did refrigerate them before we cut them.
How much chocolate chips would you recommend using?
1/2 cup
Made these tonight they were amazing! I used casen chocolate protein powder mixed with a little almond milk instead of the chocolate chips it worked well and it is less carbs than the chocolate chips
Not so patiently waiting for these to firm up in the fridge! Can’t wait to try them! Fairly easy except I could NOT spread the PB mixture for the life of me! Ended up scooping it off & remixing with a tbsp Louanna brand coconut oil. Then it worked perfectly!
My peanut butter seized up once I put the Gentle Sweet in. Is there a reason for that and is there any way to not make it do that? Thanks for the great recipe!
You can add a little coconut oil to thin it again.
I’ve made these a few times and each time gets better. When it comes to spreading the layers I like to use a butter knife (the kinds that have the handle that raises up). I might even slick it down with a little coconut oil first. Works well.
Omg! These are so good!!!!! I made them with chunky on though, cause I can’t stand smooth on, so I made it harder on myself. But so yummmyyy!!!!
I often get confused with some of your recipes. On some things you put the serving as T., and I’m not sure if that’s teaspoon or tablespoon as you also use the abbreviations tsp. and tbps.
For example 1 T. of vanilla and 3 T. of gentle sweet. Can you please clarify.
Thank you. 🙂
In my older recipes I used T. for tablespoon and t. for teaspoon. Then I realized tbsp and tsp were the more commonly used abbreviations. I haven’t had a chance to edit the oldest recipes yet. Capital T is tablespoon.
Do u think THM Baking blend would work in place of almond flour? If so how much should I sub? Can’t wait to try these!
Just made these a few hours ago. They were so easy to make, but not only that, they are super delicious!! Thanks so much 🙂
Oh.my.word. I never comment on recipes and products, but….wow! Easy and so delicious!! I’m blown away and will feel so guilty eating these even though I shouldn’t ;). Bless you for coming up with this gem ?
If you are allergic to almonds do you think coconut flour would work as a substitute?
Just coconut flour would be too dry. You could try a blend of coconut flour and ground golden flax. Or you could use peanut flour.
Do you have a guess on substituting THM Baking Blend on the shortbread portion?
Thanks, Tricia
Probably equal amounts.
I made these today and found that the shortbread layer wasn’t enough to cover the 8×8 pan. Next time I’ll double the recipe. There were very yummy though
How many carbs?
It will vary based on the chocolate. For 16 bars not including the carbs from the chocolate ( which should be minimal) it is less than 2 carbs. https://www.caloriecount.com/cc/recipe_analysis.php
I made these and the taste was good, however when I went to spread the peanut butter onto the shortcake it didn’t spread well causing the shortcake to lift off the pan. So I mixed those two together and squished it into muffin tins and then topped that with the chocolate. When I do it again I will just do the three layers in the muffin tins and once the are cool lift then out.
Hi Melanie. It is a little tricky to spread the peanut butter. It helped to put small blobs all over so I only had to spread a little bit. I think it would work to freeze the shortbread first too.