Tagalongs Cookie Bars
User Reviews
4.4
75 reviews
Good
-
Prep Time
15 mins
-
Cook Time
12 mins
-
Cooling Time
4 hrs
-
Total Time
4 hrs 27 mins
-
Servings
9
-
Calories
429 kcal
-
Course
Baked Goods
-
Cuisine
American
Tagalongs Cookie Bars
Report
Tagalongs Cookie Bars feature a shortbread crust topped with a creamy peanut butter filling and finished with a chocolate layer. The crust sets firmly without browning too much, providing a crisp base to support the smooth, sweet peanut butter filling. A semi-sweet chocolate layer, softened with vegetable shortening, covers the filling to create a balanced combination of textures and flavors reminiscent of the classic cookie it emulates.
Description
These bars start with a buttery shortbread crust that is crumbly yet compacts nicely when baked just until set but not browned. The texture is firm enough to hold the layers above but maintain a tender crumb. The peanut butter filling blends creamy peanut butter with melted butter, confectioners’ sugar, vanilla, and optional salt to balance sweetness and richness, making it smooth and spreadable.
Finally, a semi-sweet chocolate layer tempered with vegetable shortening coats the filling to prevent a tough, brittle finish, leaving a soft chocolate top that slices cleanly. The combination of the crisp shortbread, smooth peanut butter, and chocolate layers offers a classic contrast in flavors and textures.
The bars should be kept airtight at room temperature to maintain freshness and softness for up to one week, ensuring the crust does not dry out or the chocolate layer become too firm.
Share:
Ingredients
Shortbread Crust
- ½ cup butter extremely soft (1 stick, unsalted
- 1 cup all-purpose flour
- ⅓ cup confectioners’ sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Peanut Butter Filling
- 2 tablespoons butter melted, unsalted
- 1 peanut butter not homemade or ‘natural’, it’s too thin and runny, creamy, heaping cup
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt optional and to taste
Chocolate Layer
- 1 heaping cup about 8 ounces semi-sweet chocolate chips
- 2 tablespoons vegetable shortening optional but recommended so chocolate doesn’t set up overly firm and crack upon slicing
Instructions
- Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil and spray with cooking spray; set aside.
- Shortbread Crust
- Combine all ingredients in a large bowl, cutting in the butter with a pastry cutter or two forks until until a sandy, crumbly mixture forms.
- Turn crumbly mixture out into prepared pan and using your fingertips or a spatula, hard-pack the crumbs to form an even, flat, smooth crust layer. Pierce crust with a fork in a dozen places so steam can escape while it bakes.
- Bake for 12 to 13 minutes, or until crust has just barely set. It should not be golden or browned and should still be white, but crusted over and set. While crust bakes, make the filling.
- Peanut Butter Filling
- Add the butter to a medium microwave-safe bowl and heat on high power to melt, about 1 minute. Add the remaining ingredients and stir until smooth.
- Spread filling over crust using a spatula, knife, or offset knife. Crust does not have to be cool, and spreading filling while crust is still warm is beneficial to help it smooth out more easily; set aside.
- Chocolate Layer
- Add the ingredients to a medium microwave-safe bowl and heat on high power to melt, about 1 minute. Stop to check and stir, and heat in 15-second bursts until mixture can be stirred smooth.
- Pour chocolate over peanut butter and shake the pan a bit to help chocolate slide and disperse. Then smooth it very lightly with an offset spatula, knife, or offset knife.
- Cover pan with a sheet of foil and allow bars to cool and set up for at least 4 hours, or overnight, before slicing and serving.
- Alternatively, place pan in the refrigerator for at least 3 hours to help expedite the cooling process, noting that sometimes chocolate becomes a bit dull-looking (cosmetic only and doesn’t effect taste) if refrigerated. If bars have become very cold, allow them to come up to room temperature for a few minutes before slicing so neither crust nor chocolate cracks.
Notes
- Ensure the butter for the crust is extremely soft to achieve a sandy, crumbly texture before baking.
- Do not overbake the crust; it should be set but remain pale to maintain tenderness.
- Use creamy peanut butter that is not natural or homemade to keep the filling consistent and thick.
- Store the finished bars in an airtight container at room temperature for up to one week to preserve optimal texture.
Nutrition Information
Show Details
Serving
1
Calories
429kcal
(21%)
Carbohydrates
32g
(11%)
Protein
8g
(16%)
Fat
32g
(49%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
16g
(94%)
Cholesterol
36mg
(12%)
Sodium
199mg
(8%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 429kcal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 36mg | 12% |
| Sodium | 199mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
75 reviews
Good
Other Recipes
You'll Also Love
