Go Back
Homemade Tagalong Bars photo
Print Recipe Save it for later

Tagalong Bars

Buttery shortbread bars layered with a creamy peanut butter filling and chocolate topping, inspired by the classic cookie.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 9 servings

Ingredients

  • 1 cup butter room temperature
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup peanut butter smooth
  • 1 cup powdered sugar for peanut butter filling
  • chocolate chips for topping (amount as desired)
  • heavy cream for melting chocolate (small splash)

Instructions

  • Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with nonstick aluminum foil or parchment, leaving an overhang for easy removal; spray with nonstick spray if using regular foil.
  • Make the crust: in a mixing bowl, beat 1 cup room-temperature butter and 3/4 cup powdered sugar on medium speed until light and creamy, about 1–2 minutes.
  • Reduce mixer speed to low and add 1 teaspoon vanilla, 1/2 teaspoon salt, and 2 cups all-purpose flour. Mix just until the flour is incorporated and a dough forms.
  • Press the dough evenly into the prepared pan and bake for 20 minutes, or until the edges are lightly golden. Remove from oven and cool completely in the pan.
  • Make the peanut butter filling: in a bowl, beat 1 cup smooth peanut butter with 1 cup powdered sugar and 1 teaspoon vanilla until smooth and spreadable.
  • Spread the peanut butter filling evenly over the cooled crust and smooth the top with an offset spatula. Chill in the refrigerator for about 30 minutes to firm up.
  • Prepare the chocolate topping: gently melt chocolate chips with a small splash of heavy cream in a microwave-safe bowl, heating in 15–20 second intervals and stirring between each until smooth; alternatively use a double boiler.
  • Pour or spread the melted chocolate over the chilled peanut butter layer and refrigerate briefly until the chocolate is set.
  • Once set, lift the bars from the pan using the foil overhang, cut into squares, and serve.

Equipment

  • 9x9 inch baking pan
  • Mixer (stand or hand)
  • Mixing bowls
  • Offset spatula or knife
  • Microwave-safe bowl or double boiler
  • Parchment or nonstick foil

Notes

  • Use smooth peanut butter for a creamy filling.
  • Chill the peanut butter layer so the chocolate topping sets smoothly.
  • Heat chocolate slowly to avoid seizing.
  • Line the pan for easy removal and cleaner slices.