These Tagalong Blondies are better than the original Tagalong Girl Scout Cookies, gasp! Did I just say that? Heck yes I did and it is true. With a creamy peanut butter layer over a buttery Blondie, then topped off with chocolate it does not get better than this.
And I hate to break it to you Girl Scouts out there, sorry but not sorry, these are better than the real deal. And while I will continue to be persuaded by your cuteness and buy, well I already bought 2 boxes, so continue to buy your cookies. I will never ever, ever buy another box of Tagalongs. Not just for one reason, but now TWO reasons.
#1 – because my Copycat Girl Scout Tagalong Cookies recipe is way better!
#2 – well these Tagalong Blondies are my new favorite dessert, which is a bold statement coming from me.
And while I more than love this recipe, it should come with a warning.
You see in the past years, without fail I always secretly curse those adorable little Girl Scouts for selling me these delicious bites of heaven and forcing me to eat everyone in record time. I lack self-control and it was all their fault. But now thanks to these bars, I have no one to blame but myself for eating the entire pan…or wait…maybe, just maybe since the hubby bought the peanut butter, it is all his fault.
Either way I am breaking out my old sweats for these bars and it is ever so worth it.
With a creamy peanut butter layer over a buttery Blondie, then topped off with chocolate it does not get better than this.
- Blondie Brownies
- 1/2 cup butter, softened
- 2 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups flour
- Peanut Butter Layer
- 2 cups creamy peanut butter
- 2 cups powder sugar
- Chocolate Layer
- ½ cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 3 tablespoons Crisco
Preheat oven to 350 degrees, then lightly spray a 9x13 pan with cooking oil and set aside.
In a small bowl, sift together the salt, baking powder, and flour, set aside.
In a large bowl or KitchenAid mixer, beat together the butter and brown sugar until smooth and creamy. Add in the eggs and vanilla, beat again until well incorporated and smooth. Then add in the flour mixture a ½ cup at a time and beat after each addition until well incorporated, repeat until all of the flour is gone.
Bake in preheated oven for 23-25 minutes.
Let the bars completely cool before adding the peanut butter layer.
Peanut Butter Filling
In a small mixing bowl, mix together peanut butter and powder sugar until it’s completely blended and smooth.
In a medium microwave safe bowl combine chocolate chips and Crisco, heat for 30 seconds, then remove and stir. Repeat until chocolate is completely melted and smooth.
Pour over the peanut butter layer and let it sit at room temp until chocolate hardens. I get impatient and will set it in the fridge for 10-15 minutes, to speed up the process. But be sure that your chocolate is at room temp when you cut the bars to prevent large cracks.
Store in an airtight container, if you are storing leftovers, I put ours in the fridge and then before serving let them come to room temp, but even cold they are amazing!