These peanut butter Tagalong bars are like your favorite girl scout cookies, but even better… because now they’re bars instead of cookies!
Buttery shortbread crust
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.
Also try this Oil Free Chocolate Cake
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 (or this recipe for Vegan Sugar Cookies) as a crust instead of the almond flour.
Peanut Butter Tagalong Bars
Ingredients
- 2 cups almond flour (nut-free version listed above)
- 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
Instructions
- 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.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Chocolate Recipes:
Roslia santamaria says
Thank you for sharing such a beautiful content.
Cassie Autumn Tran says
It’d be challenging for me to not eat the dough before assembling it into the oven and cutting it into bars! OMG! Peanut butter, chocolate, can’t go wrong with such a more delectable pairing!
Jesper Friberg says
Hi Kate
I have tried to make your Keto Peanut Butter Tagalong Bars, but something goes wrong !!! in the recipe it says that I must mix all the dry stuff together for a dough ??? how can i do it, there is no liquid in your recipe, i would make it with syrup and that means that i just get a dry powder mass, i can squeeze into the mold it’s strange? and a bad result. Is there no form of liquid in the recipe to make the dough?
SINCERELY
Jesper from Denmark?
Jason Sanford says
There is maple syrup, that’s a liquid
Jesper says
my mistake, just discover that I have read incorrectly
pinch uncut stevia OR 5 1/2 tbsp pure maple syrup or honey
I read it as 1/2 tbsp SORRY, it was so dry and gave no meaning, now I see that it says 5 and 1/2 tbsp .. now I get it THANK sorry
I try again, it looks delicious
SINCERELY
Jesper
Jason Sanford says
No problem at all!
Jesper Harry Friberg says
then I have tried again, much better, but the dough is too thick and gets too hard.
I live in Denmark, where we count on dl, I have tried to convert cup to dl, but it would be easier if you wrote in weight, as it would take into consideration how fine the flour is.
tastes super delicious and I would like it as in the picture 😛
MVH
Jesper
sara says
does this have an aftertaste? since stevia does that. I wonder if erythritol could be subtituted?
Amy says
OH MY GOODNESS….. I am quickly developing a love/hate relationship with your blog. Every recipe I have tried has been easy and amazing. Too easy in fact that I find myself making more things and then of course sampling them….. LOL. I dont feel deprived being vegan anymore. But this recipe…. Chocolate and peanut butter, need I say more. Ive died and gone to heaven! Thank you for your delicous recipes and I love that you always offer variations depending on peoples dietary needs.
Linda Molenaar says
Could I use xylitol or sugar free maple syrup?
CCK Media Team says
We haven’t tried sf maple syrup but as long as you like the taste of it, then texture-wise it will work fine 🙂
susan says
Hello,
Do you have a chocolate base that I could try this with?
Love all your recipes.
CCK Media Team says
Hi, you could absolutely add the peanut butter and chocolate coating to Katie’s chocolate crinkle cookies if you wish!