These peanut butter Tagalong bars are like your favorite girl scout cookies, made even better because now they’re bars instead of cookies!
Buttery Shortbread Crust
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Creamy Peanut Butter Filling
Smooth Chocolate Coating
These impossible-to-resist homemade peanut butter Tagalong bars can be flourless, vegan, oil free, gluten free, and even keto friendly.
They’re perfect for peanut butter and chocolate lovers.
I consider them the “lazy girl” version of my Healthy Girl Scout Cookie Tagalongs, because they are now even easier to make – no rolling out the dough, no cutting into circles, and no need to spread peanut butter onto each individual cookie.
In other words, less work and more enjoyment, so pretty much a win all around. I’ve also cut out all of the oil from the original cookie recipe, to make them even healthier.
For Keto Tagalong Bars: Use the keto-friendly options listed for each ingredient: almond butter, stevia, and sugar free chocolate chips.
For Nut Free Tagalong Bars: Use a nut-free spread such as sunflower butter in place of the nut butter. Use your favorite sugar cookie recipe as a crust instead of the almond flour.
Some big things have been happening over here this past month, and I’ll explain more next week about everything that’s been going on. Get ready for a big January… See you in 2019!
Peanut Butter Tagalongs Bars
Keto Peanut Butter Tagalong Bars!
- 2 cups almond flour, or make your own by grinding slivered almonds in a blender or coffee grinder until fine
- just over 1/4 tsp salt
- 1/4 tsp baking soda
- 2 tsp pure vanilla extract
- pinch uncut stevia OR 5 1/2 tbsp pure maple syrup or honey
- Only if using stevia version, add 5 1/2 tbsp water
- 1/2 cup peanut butter OR allergy-friendly sub, thinned out with milk of choice until spreadable
- 1/2 cup chocolate chips or Sugar Free Chocolate Chips
- optional 1-2 tsp oil, for smoother chocolate sauce
Preheat the oven to 350 F. Line an 8-inch square pan with parchment, and set aside. In a measuring bowl, stir together the almond meal, salt, baking soda, vanilla, and sweetener (and water, if using) to form a dough. Transfer the dough to the prepared pan, and use a second sheet of parchment to smush the dough out evenly, pressing down again and again until it covers the bottom of the pan. Bake 12 minutes on the center rack, then let cool at least 20 minutes before either frosting right in the pan or removing from the pan and then frosting with the peanut butter. Carefully melt the chocolate. (I like to include the oil for smoother sauce that’s easier to spread.) Spread on top of the peanut butter layer. Chill to set.
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