Tagalong Bars

One of my favorite combos is peanut butter and chocolate. You will see it on the blog some, but not nearly as much as I would like. K prefers other combinations a bit more, so I usually try to spread out my peanut butter and chocolate treats (that’s love right there). These were made for a party we were attending. I didn’t have a lot of time on one day, but I had time spread over a couple days, which made these bars ideal to make. I could make the initial layers, and wait to finish it until close to the party.

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I did have some trouble cutting the bars, as you can see. The peanut butter filling remained soft, and the shortbread was a bit crunchy. You could bake it for a bit less, or just not care that the bars are messy. I loved them. You could also use a bit less coconut oil in the topping. It adds an interesting coconut flavor, but I also used it for its hardening effects. This might have caused a bit more mess, but the chocolate remained crunchy as if I had tempered it.

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Directions for Tagalong Bars

Slightly adapted from Cookies and Cups

Shortbread Crust

  • 2 sticks butter, room temperature
  • ¾ cup powdered sugar
  • 1 Tablespoon vanilla
  • ½ teaspoon salt
  • 2 cups flour

Preheat the oven to 350 degrees. Line an 8×8 or 9×9 pan with foil. Spray lightly with oil.

In a mixer, cream together the butter and sugar until fluffy.

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Add the vanilla and salt, stirring for a minute. Then, add the flour, stirring just until the mixture comes together.

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Pat the dough into the bottom of the baking pan, using the bottom of a cup or measuring cup to help smooth it out.

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Bake for about 20 minutes until it is just barely browned.

Allow it to cool completely.

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Peanut Butter Filling

  • 1.5 cups peanut butter (24 Tablespoons)
  • ½ cup powdered sugar
  • Pinch of salt
  • 1 teaspoon vanilla

Mix everything together until fluffy.

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Spread in an even layer on top of the shortbread crust. Place in the refrigerator for at least one hour to chill.

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Chocolate Coating

  • 1 Tablespoon coconut oil
  • ½ cup chopped semisweet chocolate

In a small saucepan on low heat, melt together the oil and chocolate.

I was feeling too lazy to chop the chocolate. You certainly can chop it to make it go faster.

I was feeling too lazy to chop the chocolate. You certainly can chop it to make it go faster.

When smooth, pour on top of the peanut butter layer.

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Tilt the pan to help coat the peanut butter layer evenly.

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Refrigerate for about 20-30 minutes before slicing.

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 Directions for Tagalong Bars (without pictures)

Slightly adapted from Cookies and Cups

Shortbread Crust

  • 2 sticks butter, room temperature
  • ¾ cup powdered sugar
  • 1 Tablespoon vanilla
  • ½ teaspoon salt
  • 2 cups flour

Preheat the oven to 350 degrees. Line an 8×8 or 9×9 pan with foil. Spray lightly with oil.

In a mixer, cream together the butter and sugar until fluffy. Add the vanilla and salt, stirring for a minute. Then, add the flour, stirring just until the mixture comes together.

Pat the dough into the bottom of the baking pan, using the bottom of a cup or measuring cup to help smooth it out. Bake for about 20 minutes until it is just barely browned.

Allow it to cool completely.

Peanut Butter Filling

  • 1.5 cups peanut butter (24 Tablespoons)
  • ½ cup powdered sugar
  • Pinch of salt
  • 1 teaspoon vanilla

Mix everything together until fluffy. Spread in an even layer on top of the shortbread crust. Place in the refrigerator for at least one hour to chill.

Chocolate Coating

  • 1 Tablespoon coconut oil
  • ½ cup chopped semisweet chocolate

In a small saucepan on low heat, melt together the oil and chocolate. When smooth, pour on top of the peanut butter layer. Tilt the pan to help coat the peanut butter layer evenly. Refrigerate for about 20-30 minutes before slicing.

 

 

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4 thoughts on “Tagalong Bars

  1. I bet these would be GREAT for a potluck. I’ve been so struggling with that lately because no one ever eats the stuff I make. I made an awesome quinoa dish with raisins and toasted coconut the other weekend for a cookout and I think I was literally the only one that ate it. I wonder if this dish would turn out with a graham cracker base? To make them faster to come together for last minute get togethers??

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