My favorite Girl Scout Cookie is the Samoa, by far. I don't care if they are notoriously horrible for you or that there are only 14 cookies per box. They rule supreme. But I've already dabbled in that space. Time to branch out.

I wish I could say these bars are easy. They're really not. But they're considerably easier than trying to make the individual cookies from scratch, I can promise you that.

Tagalong Bars via hunt-and-harvest.com


shortbread layer

1 stick unsalted butter

1 cup flour

1/3 cup powdered sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

peanut butter layer

2 tablespoons unsalted butter

1 cup creamy peanut butter (JIF or similar - not natural)

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

chocolate layer

1 cup chocolate chips


  1. Preheat oven to 350 degrees. Line an 8-inch square pan with aluminum foil and coat with cooking spray. Set aside.
  2. Make the shortbread crust: Combine all ingredients in a medium bowl, using a pastry blender or two forks to mix until the consistency of wet sand. Press firmly in a single layer into prepared pan. Bake for 12 minutes, or until set. 
  3. Make the peanut butter layer: Melt butter in microwave and stir in remaining ingredients until smooth. Spread onto crust, which should still be warm from the oven.
  4. Make the chocolate layer: Melt chocolate chips in the microwave, stirring every 15 seconds until smooth. Drizzle over pan and use a knife or offset spatula to very gentle spread into an even layer.
  5. Cover with foil and let set for a few hours (or overnight) before slicing. Place in the fridge if you're feeling particularly impatient. Bring to room temperature before slicing - chocolate layer will crack if too firm.

Recipe from Averie Cooks