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Peanut Butter Tagalong Bars

4.83 from 23 votes

These peanut butter Tagalong bars are like your favorite girl scout cookies, but even better… because now they’re bars instead of cookies!

Peanut Butter Tagalong Bars (Keto)
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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

Creamy peanut butter "tagalong" bars - Just like your favorite girl scout cookies, but WAY better because they are bars instead of cookies! @choccoveredkt https://chocolatecoveredkatie.com/
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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.

girl scout cookie tagalongs bars
homemade tagalong bars
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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.

Flourless Keto Low Carb Peanut Butter Bars
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Peanut Butter Tagalong Bars

These peanut butter Tagalong bars are like your favorite girl scout cookies, just in bar form!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Yield 12 – 16 bars
4.8 from 23 votes

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

Leftover peanut butter? Make Peanut Butter Fat Bombs.
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Healthy Chocolate Recipes:

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Keto Mug Cake Recipe

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Healthy Butterfingers

Sweet Potato Brownies

Sweet Potato Brownies

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More About The Book

 4.81/5 (16)

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Published on December 12, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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39 Comments

Leave a comment or reviewLeave a rating
  1. Alexa [fooduzzi.com] says

    Oh, Katie! You’re speaking my language 🙂 I had such a hard time figuring out which GS cookie was my favorite – I think it was a 4-way tie between Tagalongs, Thin Mints, Samoas, and Do-si-dos! Thanks for making these bars!!

  2. ilm says

    I, too, would love to know what could be substituted to make this tree nut free. Thanks! I am not concerned with being gluten free but my little guy has severe food allergies. Thanks!

  3. Renee says

    4 stars
    I took the lazy part seriously and just put the chocolate chips in a metal measuring cup into the oven while it (and the cookie) cooled down. They melted nicely that way and no worries about burning.

     4/5
     4/5
  4. Chocolate Covered Katie says

    Yes, I was curious to see if it would work after so many people asked in the cookie recipe, so I omitted it intentionally. I’m sure it would work in the cookies as well, but I haven’t tried them without the oil and so am leaving that recipe as-is for now.

  5. Kristen says

    5 stars
    I can’t believe it’s possible but these are even better than Tagalongs!! My husband and my kids loved them (all girls, ages 7, 4 and 1)! I used sunflower seed butter in place of peanut butter since my husband can’t eat peanuts. This recipe is a keeper! THANK YOU KATIE!!

     5/5
     5/5
  6. kaytee says

    I’ve never tried the original version as we don’t have Girl Scout cookies over here, but OMG these are addictive! So few ingredients and so easy to make, love it.

  7. Megan says

    5 stars
    These are amazing!!! I’m not sure if my dough cooked all the way. It’s almost a raw texture- very moist and not like a baked cookie. What is the texture supposed to be like, should it be dry and crumbly?
    Thank you, they are delicious!

     5/5
     5/5
    • Jason Sanford says

      I’d double any 8×8 recipe to do a 9×13. You might have to change the baking time too. Be sure to report back if you experiment!

  8. 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!

  9. 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?

      • 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

          • 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

  10. 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.

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