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!
I made these for last night’s Thanksgiving, mostly so that my son, who is 12 and was recently diagnosed T1D, could enjoy dessert. I used granulated SWERVE, and I used 4 TBSP in each the crust and the peanut butter filling. I also used 1/2 cup + 1 TBSP Nestle Toll House chocolate chips. We got 16 squares and each square is 15 carbs of perfectness!!!! It took a long while for the shortbread crust to brown, and then about 30 minutes of cooling on a rack by the kitchen window (the cold breeze cooled it off!) before it was set enough for me to do the PB mixture, which in itself was a bit grainy from the SWERVE. Next time I plan on cutting out the SWERVE from the PB filling, since there is sweetner in the crust and in the chocolate. This is my first time on your site and I will be back. Thank you so much for this wonderful recipe
I was hoping to try to make this today!The only peanut butter in my area, w/o waiting for an order is Jif Natural Peanut butter or Justin’s Natural Peanut Butter. Is it ok to use either of those? I will eventually put in an order for the Smuckers on Amazon but I wanted to make these today. 🙂 Thanks!
Any peanut butter will work. It’s just preferable to use one without added sugar.
These were AMAZING!!! So so good, the first time my husband has asked me to please repeat a THM dessert recipe. I also appreciate that these are THM while also being grain free. I’m also off dairy so I subbed coconut oil in for the butter. Worked perfectly. I tried dropping the peanut butter mixture into small blobs on the very hot cookie crust, but it didn’t melt enough for it to be spreadable so I scooped all the PB blobs off into bowl and added a tablespoon or 2 of warm coconut oil to thin it out. Worked great, and made the PB mixture perfectly spreadable. I also doubled the recipe into a 9×13 glass pan, worked great and the cookies came out of the pan without any sticking whatsoever (which I was worried about). Thank you for such an incredible recipe!
Hello! I suspect I have an erythritol allergy and wondered if I could use just xylitol in this recipe?
Yes. If you use just xylitol you will need 1.5 to 2 times as much. If you are ok with stevia you can make my sweetener recipe with all xylitol and stevia and use that. Adding a little stevia stretches the other sweeteners to last longer. Joyfilledeats.com/sweetener
I have made these twice and LOVE them! I am having an issue with the crust sticking to the pan after I cut and try to serve. I am chilling it all before cutting/eating. Any suggestions? And P.S, Thanks – so YUUUUUM!
You could line your pan with parchment paper so it releases easier. Glad you like them!!
The peanut butter never melted, just crumbled & it never stuck to the cookie crust. Trying to put chocolate on that later on was a disaster. This was an expensive kitchen fail for me. The flavor wasn’t there either.
Hmmm. I wonder if it was the type of peanut butter. Were you using a natural peanut butter without added ingredients? I’ve had many, many people make this recipe and this is first negative review I’ve had. What type of chocolate did you use?
This is how mine turned out too.
Me too. I did another batch last night but with powdered swerve in the pb and mixed the melted chocolate with the pb, like an oh Henrybar recipe, and that was a lot easier to spread. . Granulated sweetener in my origibpnal batch made the pb gritty.
I made these and they were so good. My daughter said they were even better than the girl scout cookies. The only problem is that mine wouldn’t come out of the pan. The bottom crumbled. Still ate them. Any suggestions?
I’m glad you liked them 😀 Did you chill them before removing them?
Can’t wait to try this! Did you use an all natural or low sugar peanut butter for this recipe?
I used Smuckers Natural. Any peanut butter that is just peanuts and salt is good!
These are amazing! My favorite Girl Scout cookie in a guilt-free version! A total win in my book!
I needed these in my life! Love the peanut butter and chocolate combination!
OMG, you just totally made my day. I have been craving something sweet this week and I didn’t want to resort to sugar-free candy. I’m making these this weekend!
What is 3 T, is it tablespoons?
Yes, a capital T is an abbreviation for tablespoons. A lowercase t is teaspoons.
Do you think one could double this for a 9*13 pan?
Yup!
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 😉
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/