Tagalong Blondies are a fun twist on the classic Girl Scout cookie. Creamy peanut butter layered over a buttery blondie and finished with chocolate makes it easy to enjoy that Tagalong flavor all year round.
They’re simple to make and perfect for sharing at parties, bake sales, or whenever a peanut butter and chocolate craving hits.
These Tagalong Blondies are incredibly easy to make and perfect for feeding a crowd. While I love making my copycat Girl Scout Tagalong cookies, these blondies are a much simpler way to enjoy those same delicious flavors.
And I hate to say it to all the Girl Scouts out there, sorry, these bars are so good. Don’t worry though, I’ll still be persuaded by all that cuteness and keep buying your cookies. But when it comes to Tagalongs, these blondies might just be my new go-to. Thin Mints, though? I’ll buy those every single time!
As much as I love this recipe, it should probably come with a warning. In past years, I always secretly blamed those adorable Girl Scouts for selling me boxes of these delicious cookies that somehow disappeared in record time. Clearly, my lack of self-control was completely their fault.
But now, thanks to these bars, I have no one to blame but myself for eating half the pan. Or… maybe since my hubby bought the peanut butter, it’s actually all his fault.
Let’s be honest, there really isn’t a better combination than chocolate and peanut butter!
More Girl Scout Cookie Inspired Recipes
pin to pinterest.
Tagalong Blondies
Ingredients
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 powdered sugar
Chocolate Layer
- 1/2 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 3 tablespoons Crisco shortening
Instructions
Blondie Brownies
- Preheat oven to 350 degrees, then lightly spray a 9×13 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 1/2 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 powdered sugar until it’s completely blended and smooth.
Chocolate Layer
- 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!
These look sinfully delicious! I will definitely try them out tomorrow 🙂
Also, what would you recommend I could substitute for Crisco? We don’t really have it in my little corner of the world.
Coconut oil
Thanks a bunch!
When and where are the M&Ms added in? This is totally in the 20% category, it qualifies so well! Be still my heart. I don’t even want to know the nutrient breakdown.
Mmmm those look fantastic! So many layers to love 🙂
OMG. This is one of the best desserts I’ve made in a long time. Even better than the actual Tag Alongs!! Easy to make. Cut into one-inch square pieces at most. They are very rich…and will last longer.
This made my day, thank you, I am so happy you loved them too. ❤️