Tagalong Blondies are better than the original Girl Scout Cookies! A creamy peanut butter layer over a buttery Blondie, and finished off with chocolate.
Servings: 24 bars
- 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
- 1/2 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 3 tablespoons Crisco shortening
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 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.
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!
Calories: 386kcal | Carbohydrates: 47g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 212mg | Potassium: 235mg | Fiber: 2g | Sugar: 35g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1.4mg