These knock off Tagalong bars will help curb your girl scout cookie craving until they are available!
Ingredients
Shortbread Crust
½ cup butter, very soft
1 cup flour
⅓ cup powdered sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Peanut Butter Filling
2 tablespoons butter, melted
1 heaping cup creamy peanut butter (I used Skippy creamy natural and it worked fine)
½ cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon salt
Chocolate Layer
1 heaping cup dark chocolate chips
2 tbsp heavy cream
1 tsp butter
Sea salt, if desired
Instructions
Preheat oven to 350F.
Line an 8-inch square baking pan with parchment paper
Shortbread Crust:
Combine all ingredients in a large bowl, until a crumbly mixture forms.
Turn mixture out into pan and using your fingertips, pack the crumbs to form an even, smooth crust l Pierce crust with a fork in a dozen places so steam can escape while it bakes.
Bake for 13 minutes, or until crust is set.
While crust bakes, prepare 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 baked crust using a spatula,
Crust does not have to be cool, it's heat will help with the spreading
Chocolate Layer:
Add the ingredients to a medium bowl and heat on high power to melt, about 1 minute.
Stir until smooth and creamy
Pour chocolate over pb layer and shake the pan to chocolate slide and cover peanut butter layer.
Smooth it with a spatula if desired.
Sprinkle with sea salt.
Place pan in the refrigerator and chill for at least 3 hours.
Slice and serve.
Store leftovers in the refrigerator
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2017/12/homemade-tagalong-bars.html