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Low Carb Tagalong Bars

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These keto Tagalong cookie bars are far easier to make than individual cookies and they taste just like the original Girl Scout Cookie. Dare I say they taste even better? You won’t believe they are low carb and sugar-free. 

Easy Low Carb Tagalong Cookie Bars

Once upon a time, about 6 years ago, I created a low carb Peanut Butter Caramel Shortbread Bar that was really amazing. Really amazing, and my husband told me that they tasted just like one of his favourite Girl Scout Cookies, Tagalongs. But as a prolific recipe creator such as myself is wont to do, I moved on and made many other wonderful low carb recipes and I essentially forgot about them. Until now, when I decided to revamp the recipe. I took a look at the old one and realized that it was unnecessarily complicated and that I could simplify the steps quite a bit. And possibly make it even better in the process. I am happy to say I think I succeeded.

Keto tagalong bars in a pan

How To Make Low Carb Tagalong Bars

I kept the gluten-free shortbread crust almost the same, because that thing has never, ever failed me. It’s deliciously tender and crisp, both at the same time. But instead of creating a full low carb caramel sauce, I simply melted butter and peanut butter together, and added some cream, sweetener and a touch of caramel extract (you could just do vanilla). And instead of creating the chocolate topping from scratch, I melted Lily’s with some butter. They were just as good, or better, than I remembered. Why, oh why, did I wait so long? I had such a blast revisiting this old recipe…I think I need to do this more often.

Close up of sugar-free, gluten-free Tagalong Bars

Below are some excerpts from my old post, written back in November of 2011. I was pretty darn proud of my mad low carb baking skillz back then. Some things never change, it would seem!

I am going to shake things up a little today. I am going to start with the results of this recipe first, and not keep you in suspense. The tagline of this blog is “Adventures in cooking, baking and eating the results”, and I think you know that I try to be pretty honest about those results. I am willing to admit when a recipe just doesn’t live up to my expectations, and I will even fess up to outright failures (hello, Peppermint Meringues!). So I know you will believe me when I say that these bars were nothing short of heavenly. I really mean that. I actually told husband that they just might be the best thing I’ve managed to make low carb and gluten free, and that’s saying a lot. And I am so eager to share them with you that I couldn’t work it into my usual format. These are scream-it-from-the-rooftops good.

Low Carb Peanut Butter Caramel Shortbread Bars

The timeliness of this recipe couldn’t be better either. Apparently, November is National Peanut Butter Lover’s Month. I have to admit, I am usually a little dismissive of these food holidays and celebrations. I mean really, who is declaring all of these things and does it really make any difference? And they all come too fast and furious for me to keep track of, quite honestly. But peanut butter is a whole other matter entirely. It’s much too important a substance in my life for me to be dismissive of a celebration in its name. I am just thankful that it’s a month-long celebration and that I managed to see a few references to it in time to join in the festivities. Peanut butter deserves its own month. Heck, in my books it deserves its own century. I declare the 2000’s the Century of Peanut Butter. Who’s with me?

And now, if my evil plan works, you will all have these bars buzzing around your brain and whispering in your ear. Make me. MAKE ME! And you won’t regret it. Your only problem will be resisting taking a bar every time you pass the pan. That’s been my issue, and let’s face it. Low carb is no longer low carb when you eat the whole pan. Whoops.

Keto Tagalong Bars in a pile.  

5 from 37 votes
Close up of sugar-free, gluten-free Tagalong Bars
Print
Low Carb Tagalong Bars
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
These low carb Tagalong Cookie Bars will become an instant family favorite. A delicious sugar-free treat that tastes just like the famous Girl Scout cookie!
Course: Dessert
Cuisine: American
Servings: 16 bars
Calories: 214 kcal
Ingredients
Crust::
Peanut Butter Caramel Filling::
Chocolate Topping::
Instructions
  1. Crust:Preheat the oven to 350F. Combine almond flour, butter, sweetener, and salt in a food processer. Pulse to combine. Sprinkle the butter over and continue to pulse until the mixture resembles fine crumbs.
  2. Press the mixture evenly into the bottom of an 8-inch square pan and bake 15 minutes or until light golden brown. Set aside and let cool.
  3. Peanut Butter Filling:In a microwave safe bowl, combine the peanut butter and butter and melt on high until it can be stirred to a smooth mixture, about 1 minute. Stir in the powdered sweetener until well combined and then whisk in the cream and the extract.
  4. Pour over cooled crust and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes. 
  5. Chocolate Topping:In a microwave safe bowl, combine the chopped chocolate and the butter. (confession! I actually used the same bowl from the peanut butter mixture to avoid dirtying another bowl...worked beautifully!). 
  6. Heat on high in 30 second increments, stirring in between, until smooth. Be careful not to overheat and make your chocolate seize. 
  7. Spread over the chilled filling. Let set at room temperature for about 1 hour.
Nutrition Facts
Low Carb Tagalong Bars
Amount Per Serving (1 bar)
Calories 214 Calories from Fat 176
% Daily Value*
Fat 19.5g30%
Carbohydrates 6.51g2%
Fiber 2.54g10%
Protein 4.68g9%
* Percent Daily Values are based on a 2000 calorie diet.

Low carb Peanut Butter Caramel Shortbread Bars - grain-free THM LCHF Keto Recipe

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

    • 5 stars
      I just made these and can I just say OMG! These are so good! Sorry little Girls Scouts you have just been replaced! I will just have to donate money and not take your cookies!

      Reply

      • 5 stars
        I feel the same! Carolyn is the best food blogger really. I discovered her about three years ago when looking for Trim Healthy Mama recipes. I was a little disappointed that her Ketogenic cookbook did not focus more on deserts, but it is a beautiful book and I will try the non-dessert recipes.

        Reply

          • OMG, that is AWESOME news!!

            I haven’t tried this recipe yet, but I LOVE the fact that you unabashedly embrace the need for sweets on a keto diet. Some days, it’s the only thing that keeps me SANE.

          • 5 stars
            Your recipes are fantastic and I love your videos! I have made many of them! I had already been using swerve sweetener, coconut flour and the various nut flours when I first found you and was so excited to have these recipes. I love to bake and find your recipes absolutely delicious! Thank you!!

      • 5 stars
        These are so decadent! I doubled the crust just because it didn’t quite fit my tin initially and they came out perfectly, will definitely be making these again

        Reply

      • Literally the best keto dessert I’ve ever made. Unreal… I didn’t have the chocolate chips so I made my chocolate later from coconut oil sweetener and cocoa powder (I added some xanthan guy and whey isolate protein to bump up the protein) and I couldn’t tell a difference. It was hard like chocolate and tasted yummy. 10/10!

        Reply

  3. No wonder you couldn't wait to share the recipe with us. I'm pretty sure that's what they serve in Peanut Butter heaven. Wonder where can I get my ticket from…
    Happy Thanksgiving Carolyn! Enjoy you coffee maker!

    Reply

  4. Oooohhhh these do look heavenly!!!! Yum-O:-) I just bought more almond flour too, bonus! I honestly couldn't think of a kitchen appliance, we have so many, BUT I know I would love all the fun attachments that go with my mixer. I would especially love the pasta maker attachment:-) Have a very Happy Thanksgiving! Sending hugs, Terra

    Reply

    • Are you using the granulated sweetener or powdered? Or do you think it matters?
      I do have powdered Swerve but other varieties of granulated sweetener–thinking maybe golden Lakanto might work well with this flavour combo if granulated.

      Reply

      • If it doesn’t say powdered, then it’s granular.. but it probably doesn’t matter in this recipe at all.

        Reply

  6. My mom was diagnosed with diabetes a few months ago so I'm going to be visiting here a bunch between now and Christmas when we head up to visit. It falls upon me to bring all the sweet stuff and now that she can't eat the normal goodies (but loves them), I need to find alternatives. This one is perfect.

    She's also a chocolate hound so lil ole chocolate hating me will be making chocolate goodies. I just need to do my best to keep the rest of the family away!

    I'm so glad that the Fairy Hobmother visited you. It couldn't happen to a more gracious, kind and wonderful person! Since her cousin, the Tooth Fairy, will be visiting us any time now she'll probably hear about how badly I've wanted a KitchenAid stand mixer for a number of years. 🙂

    Reply

  8. This looks amazing!!! I am so impressed with these. I have been seeing so many peanut butter things. My peanut butter love is just growing and growing this week!

    Reply

  9. Oh these look divine! I love love love peanut butter, and shortbread is always perfect for the holidays. This is the first Christmas since I started "low-carb" baking, so I am anxious to try these!

    If I could have any small kitchen appliance…. hmm… would have to say an immersion blender! Ours broke over the summer and between graduation, 2 new jobs, school, my husband's graduation, gifts, birthdays, etc, I just haven't had the ability to get a new one!

    Thank you, Carolyn, for another wonderful recipe!

    Reply

  10. Ohh, those look fantastic! Can't wait to try them!
    And for a small appliance, I would have to go with a gelato maker. You know, the kind that doesn't need any bowls pre-freezing or ice cubes and salt and makes that heavenly consistency only gelato can have.

    Reply

  11. These look totally yummy! I will have to make them now. As far as an appliance, I would love to have a Ninja blender system. They just look so cool on the infomercial and would make my life cooking and baking in the kitchen so much easier!

    Reply

  12. I love to read your blog and drool over your yummy recipes. Thanks so much for working so hard for the benefit of us all. When I saw the Peanut Butter Caramel, I knew this is the next recipe I have to try.

    That's so cool about the Fairy Hobmother. I'm glad you got your coffee maker. I could sure use a new food processor. The blade on mine broke awhile back and I've just had to do without it.

    Reply

  14. These bars look wonderful. They will be made. Congrats on your new coffee maker. My desire would be for a KitchenAid stand mixer-I've wanted one for years and years..

    Reply

  17. Congrats on your visit from the Fairy Hobmother!!! And thank you for sharing this fabulous bar! It looks amazing with 3 different delicious layers…mmmmmm….I know I couldn't leave these alone 🙂 Happy Thanksgiving!!!

    Reply

  18. I should have asked for a new blender last week…would've saved myself some cash! Congratulations on your new coffee maker, and, of course, these heavenly bars — that IS saying a lot that you think they're the best low-carb thing you've ever made. Everything you make looks insane (including the failed meringues!)

    Reply

  21. Peanut butter, caramel and chocolate? I call that heaven! These look so good!!! I have wanted to make something similar for so long and looking at yours and knowing they have that added bonus of peanut butter just makes me swoon! Bookmarked!

    Reply

  23. Honestly, if your mom likes peanut butter and chocolate, she will love these! My husband said they tasted exactly like Tagalong cookies.
    Happy Thanksgiving!

    Reply

  24. These would be perfect for Christmas. Well, I think so but that's because I think pb and chocolate (and caramel!) is perfect any time of the year. Good luck with being low carb for the holidays. It isn't easy, but when you have some treats of your own pre-made, it's way easier.

    Reply

  26. I am going to have to try these. And in case anyone is listening, all I want for my new kitchen is that little waffle stick maker appliance. I think it would make great low carb breads with some crunch factor!

    Reply

  27. These look amazing Carolyn! Glad you learned about peanut butter month in time! I only learned from other blogs as well – I can never keep up! Love caramel and pb together – as a dipper for apple slices..yummy!
    Kitchen Appliance – I would love a blender. Mine broke forever ago, and I have not replaced it!

    Reply

  28. Those bars are on the list for first thing friday morning…need all that protein after black Friday shopping!
    appliance–crock pot–mine recently died– that was a sad day in my house!

    Reply

  29. I would love a simple electric (hand) mixer–I live in a tiny apartment and don't have many cooking implements There are so many recipes I can't make because I don't have one of these, and I certainly don't have the arm muscles needed to cream butter and sugar for cakes and cookies.

    Reply

  34. Saw these dreams on Foodgawker, the picture jumped off the page… best one there! Don't you just love it when things live up like that? I had to laugh at your Peppermint Meringue failure… I had the same one.
    Nicely done on these guys!
    Happy Thanksgiving to you and your family, hugs from San Diego.

    Reply

  36. Oh my word. If I hadn't decided on a pumpkin recipe for Thanksgiving tomorrow, I'd make these! They look so delicious. Funny enough, Walkers shortbread is one of the things I miss the most in my low-carb lifestyle.

    Also, lucky you to get a new coffee maker! I'd love one of those fantastic vitamix blenders, but I'll probably end up getting another magic bullet instead since I don't have $400 to spend on a blender! 🙂

    Thanks so much for all of the work you do for us!

    Reply

  37. Great looking bars Carolyn! and WTH fairy, come on over and you can grant me a wish for a new coffee maker, my French press is about to retire 🙁 and I CANNOT have no form of coffee delivery system in my life…
    Take care

    Reply

  38. These bars look just delightful – heavenly indeed!! I must make them soon. Congrats on the coffee maker! I'd love a large (like 6-quart?) slow cooker this time of year. Happy Thanksgiving!

    Reply

  42. When I baked my two Pumpkin Pies yesterday I forgot to put the sugar in them. I remembered as I was taking them out of the oven! I ended up putting sugar on top and then under the broiler. I sure could have used a kitchen torch! Then the crust would not have been almost black. Otherwise they don't look bad; hope they taste good.

    Reply

  43. These look amazing… mmmm…. as for a small appliance? I would love a food processor. I had one a very long time ago and remember that it was easier to grate cheese and carrots…and blend pastry… ya – one of those would be cool.

    Reply

  44. These look and sound yummy! I wish for a new kitchen stand mixer, before my ancient one (that used to be my mothers) dies and I can't make all of my wonderful gluten free goodies! 😉

    Reply

  45. I'm not a peanut butter lover, but I live with one who also happens to be a shortbread kind of guy. I think he'd drool at the thought of this recipe!

    Reply

  47. Carolyn,
    I can't wait to try your Peanut Butter Caramel Short Bread bars. I am sure they are wonderful as is everything you create. I made your Gingerbread Cake with Lemon Icing for Thanksgiving. It was absolutely wonderful and was the hit of the desert table!! I have been longing for a Kitchen Aide mixer for quite some time. If the Fairy Hobmother doesn't visit, maybe Santa will come through.

    Reply

  49. Those bars DO look heavenly! And I don't even like peanut butter and chocolate together. BTW, I still think your pepperment merengues (sp?) were beautiful!

    Reply

  51. I would love a new electric frying pan. I'd be able to take it camping and cook outside. I could make my gluten free fried chicken in it. So many possibilities.

    Reply

  53. I am in for the millenium of peanut butter. I once at a whole jar in one sitting. I'm also a shortbread fiend, so I can't wait to try these. As for the Fairy Hobmother, I would dearly love a smallish crock pot. I'm from a warm place but I'm a student in a cold place, so chili and soup and pot roast would help me survive the winter.

    Reply

  55. I would be up for granting pb a full century to devote to it. Yummy, these look delish and my dh LOVES shortbread. Didn't know there was a low carb version. Will have to try these soon. As for the kitchen appliance i would love should the fairy hobmother grant my wish would be a 10 or 12-cup food processor. What a neat gift. Thanks again for the recipe.

    Reply

  56. I just wanted to say that these are wonderful! I did substitute the erythitrol with xylitol and used sugar free vanilla flavored torani syrup instead of agave….that's what I had on hand. The family loved it. They are rich so one is perfect. Thank you so much for this, definitely on my keeper list.

    Reply

  58. Dear Fairy Hobmother: I need a new food processor! Mine is declining with age.

    These look most heavenly. I rely on you to make low-carb things that look like carb heaven, and this certainly looks like a winner.

    Reply

  63. Thanks Carolyn! I'll try it again with one of the brands you recommend. How brown should the melted erythritol be before I add the cream? I stopped cooking the erythritol when it had barely started to turn a very light tan color. It was smoking. Maybe I had the burner too high? Your recipes look sooooo good! I just bought some dates to make your sticky toffee pudding.

    Reply

  68. I've just made these, and you are not kidding when you say the urge is irresistible to eat these out of the pan.

    Reply

  70. Oh, definitely! I just went out shopping… and I came back to find my fiance had devoured THREE pieces while I was out!

    Reply

  73. These are as fabulous as they look. The peanut butter-caramel I could I eat right out of the pan. The shortbread is not as crumbly and "shorty" as that name suggests, but more soft, almost cakey–and still definitely delicious.

    Reply

  75. I made these today and they are incredible! They taste light a much higher carb dessert. My only problem is not eating the whole pan. Do you think they could be frozen?

    Reply

  77. These look fantastic Carolyn. Thank you – I am always looking for healthy but delicious recipes. Will delve further into your blog.

    Reply

  78. I cannot use agave nectar. Is there something else I can substitute for it or not use it at all? I do have Nature’s Hollow substitute honey, would that be an option?

    Reply

    • I am sure that would work perfectly. Really, you need something a little liquidy to help the erythritol begin to melt.

      Reply

      • This recipe looks delicious! Would honey or maple syrup work in this recipe in place of agave nectar? My nutritionist has told me agave is about as bad as high-fructose corn syrup. And will regular sugar or brown sugar work in this recipe in place of the erythritol?

        Reply

  79. These look amazing . Can’t believe you found a way to make them low carb!!!! Problem is I wouldn’t be able to eat the appropriate serving…lol.
    Lucky you for the visit…you deserve it with all your wonderful recipes. As for me I need a whole new kitchen… Not just appliances!! Lol

    Reply

  80. I’ve been dying for a Kitchen Aid stand mixer for years! Just can’t seem to bring myself to spend the money. Oh, and those look delicious! And not too difficult to make either.

    Reply

  81. I was never into baking until I discovered you and low carb baking! Now I’m dying to get a real stand mixer instead of my tiny hand held!

    Reply

    • Honestly, it would be worth it. I’ve had my KitchenAid mixer for 11 years and it still works perfectly. I adore it. And whipping cream and egg whites is so fast.

      Reply

  83. I am impressed with this recipe…low carb things are just so difficult to make “wonderful” like regular things. I can just envision that these will be different…hope, hope…because it has ALL my favs…PB, chocolate, shortbread!!! I would just love to have one of those grill combo things that has all the different plates for waffles, donuts, omelettes, etc…but econonmy and finances just wont allow it.

    Reply

  85. These look just like the chocolate caramel bars we used to make! I miss them so much since needing to eat Gluten Free, imagine my excitement when I found your recipe! I can’t wait to try these out later!

    Reply

  86. Just made my fourth batch. In a month. I love grabbing one out of the fridge when I hit an afternoon slump. Oh, and after dinner when I need a sweet nibble. Oh, and mid-morning when I need something quick to keep me energized until lunch…I need an intervention!!

    Reply

  87. I just made these for the second time today. They are soooo good! The only change I made this time was to add about 1/4 tsp salt to the crust and a few sprinkles to the caramel. I think the salt really helped enhance all the flavors a bit. These are a definite new favorite. I was already melting the erythritol for the caramel when I realized I was out of heavy cream. Luckily I had 1/2 & 1/2, so I did that plus a couple tblsp butter. It actually turned out great! Phew!

    Reply

  89. I’m a recently diagnosed diabetic who is eating low carb-high fat, and I cannot WAIT to try these! I’m just waiting for my Swerve to get here!

    Also? If this small-appliance Fairy Hobmother thing is still on, I do need a food-processor. We are prepping all our food from scratch at this point; I can’t afford processed foods in my diet anymore. So it would be a real life-saver for me. Thanks for considering it! And if not, that’s ok, too. I came late to the party….. 😉

    Reply

  90. Carolyn, could you tell me what brand stevia extract you use, so I can order it? I’m used to using the nunaturals stevia powder, but since your recipes seem to use liquid stevia extract a lot, and i am beginning to use your recipes a lot, i figured it would be easier to order the liquid extract rather than try and work out how much powder i should use each time. thanks!

    I haven’t yet made these, but i did make just the base last week, and spread your lemon curd over it. divine.

    Reply

  91. We’re having a little food-fest this Labour Day weekend, before school starts next week and we get really serious about our diet again. So, I made these today and all I have to say is, YUMMO!!!

    Reply

  92. That looks really good!! Would stevia work instead of the erythritol? One of these days I need to get a stand mixer. I would be SO much more interested in baking! Hand mixers just take too much time.

    Reply

    • I don’t know if stevia would work that well in the filling. I suspect the consistency would change a great deal.

      Reply

  93. Hello Fairy Hobmother…I’d like a once cup coffee maker…like a Krups..but odesnt have to be a Krups. I’d settle for something cheaper. 🙂

    Reply

  94. Going to see if I can adapt this to “dairy free”. Wheat – dairy allergy here..and avocado just to make Keto fun and interesting.

    I can get lactose free whipping cream now, so this should be possible

    A stand mixer would be cool…food allergies mean cooking from scratch and when friends and family are around I need to do the cooking.

    My mom has an amazing stand mixer she brought from England when we emigrated in 1974. They had the electrical redone on it so it would work in Canada. It’s still going.!

    I can borrow it, but she lives 90 minutes away, and it just doesn’t work for us to be driving it back and forth.

    Reply

  96. Can’t wait to try these. YUM!
    I’d love to have a food processor to make all these wonderful recipes. 🙂
    Blessings.

    Reply

  98. These look soooo yummy!! my wish would be for a Vitamix…I have been trying to reverse some major health issues & there are so many healthy recipes I could use the Vitamix for…I’ve been learning over the past year or so that putting healthy things in my body makes a HUGE difference on how I feel & how much pain I have!!

    Reply

  99. I would love a visit from the Fairy Hobmother. I could really use a new single burner cast iron stove. Mine is about to go out. I do all of my cooking on a single burner or in my toaster oven. It’s all the room we have because we have to travel so much with my husband’s job.

    Reply

  100. Omg – these look so good. I would have to stumble upon this recipe while in out of town for work, and can’t bake anything. The suspense is killing me! Lol I think I will make these and top the with a little bit of coconut. Sounds divine!! If the fairy hobmother visits me, I would like a vitamix! Life would be so much easier with a vitamix.

    Thanks for the great recipe(s)! Can’t wait to try this one!

    Reply

  101. Hi there.I want to make these but doubt that I can buy agave nectar.I live in new Zealand and doubt that we have this here….unless I can buy it online.what else could I use?

    Reply

  103. These are amazing!! I made them this afternoon and couldn’t wait to try them!! I cut into them after about 50 minutes…just couldn’t take the suspense any longer! The chocolate was set, but still soft. They will be even more amazing when the chocolate layer is completely set! I will be making these again (assuming I can behave myself and not eat too many servings) and next time might add 1/4 – 1/2 tsp almond extract to the shortbread layer. I love almond extract in shortbread and think it would add a great flavor to this dessert! A little goes a long way though, so I will be careful not to over power the other amazing flavors! Thanks for posting this recipe!

    Reply

    • The erythritol does indeed smoke but it shouldn’t fill your house with smoke and it should boil. I wonder two things…what kind of pan were you using? Maybe it wasn’t heavy duty enough? And also…what kind of erythritol? What brand?

      Reply

  105. I saw this last night and heard the call of “make me, make me” and had all the ingredients available. I made them and they are scrumptious, and pretty too!

    Reply

  106. These look fantastic. For those with peanut allergies, can you replace the peanut butter with butter and get the same result?

    Reply

    • With butter or with another nut butter? It won’t work with just regular butter. But almond or sunflower seed butter could work.

      Reply

      • Thanks for your quick response. Yes, I was thinking regular butter so it’s good to know that won’t work. I just found your recipe for low carb Twix bars and that’s what I was going for with these, thinking I would eliminate the peanut butter. Now I’ve got to great options! 🙂 Thank you!!!

        Reply

          • Can’t wait to try both of these. I’m going to make the Twix bars with my sister when I visit her in Denver. She’s wanting to start a low carb way of eating and I’ve raved about your website. Thanks again for all of your work! 🙂

  107. *please reply to this comment as i forgot to click notify me of response by email on the other!*
    hey these looks awesome!
    im low carb low sugar so its amazing not to see maple syrup filled recipe for these
    unfortunately im dairy free so what would i sub for whipping cream? cooconut yoghurt, coconut lumpy butter cream i made (dessicated coconut blitzed with water)?
    als im sensitive to almonds and wondering what i can sub for
    i used ground up hazelnuts once but they never get to the real consistency of flour…is there anthing i can do with coconut flour?
    hope to hear back! olivia x

    Reply

    • Full fat coconut milk could sub for the whipping cream. Coconut flour would not be good here but you can get hazelnut flour from Bob’s Red Mill.

      Reply

  108. I am making a cake where the topping is chocolate chips and peanut butter mixed together. Do you think I could make this chocolate topping and add the 4 tbsp of peanut butter without it affecting the consistency? I love the taste and texture of this topping!

    Reply

  109. I made these and took them to a company Christmas party. I didn’t tell anyone they were sugarfree, low carb or anything else. I set them down with the other deserts, thinking I would have some to take home, but they were all gone when I went back. What was left was the full sugar, high carb stuff!

    Reply

  110. Congrats on the success of “Everyday Ketogenic Kithchen” – I preordered it and have used many of the recipes already! A question on the the peanut butter caramel shortbread bars recipe here – is the 1 tsp of water the correct amount when making the caramel? Seems like it’s so small an amount that it would clump and not dissolve -just checking before I try this – photos look great!

    Reply

  111. Aka peanut butter patties! (Vs Tagalongs) I don’t recall their having a caramel taste but this sounds good!

    Reply

    • They don’t but my original recipe was caramel and pb and my husband was the one who told me they tasted like tagalongs!

      Reply

  114. 5 stars
    After saying no to the sweet Girl Scouts I am so glad to indulge in these. Amazing. Thank you for another great recipe Carolyn.

    Reply

  115. Oh my!!! I made these yesterday and they were delish! I felt so guilty for eating one. Since going keto my taste buds have changed and don’t need so much sweet taste. I am going to cut the portions in half to make 24 servings. Hopefully they will freeze well.

    Reply

  118. 5 stars
    I just made these today & we all went crazy for them! Delicious! I feel like I was able to eat a peanut butter patty, in a bar,… but healthy & sugar free! Another win in my book! Thanks Carolyn!!

    Reply

  119. 5 stars
    I just made these and they are DELICIOUS!! One question, I don’t see fiber quantity on the nutrition facts so I was wondering how to calculate net carbs?

    thanks!!

    Reply

  120. 5 stars
    Seeing a recipe and wowing over it doesn’t have the same impact for me as someone who actually made it and liked it. Kari Cordell’s comment made me try it. I echo her OMG to this creamy smooth and delicious treat that requires great restraints in order not to eat the whole pan. Very few recipes make it into my recipe box. One bite and I was filling in a recipe card!
    I made a couple changes by subbing almond butter for the peanut butter, cut the powdered Swerve from 1/2 to 1/3 cup (found it plenty sweet) and used unsweetened chocolate in the topping and added Stevia to sweeten to taste.
    Everyone who loves chocolate and peanut butter desserts WILL NOT be disappointed.

    Reply

  121. 5 stars
    The recipe is super easy but takes a bit of time (cooling and setting). Hubby has a sweet tooth and one of these more than satisfies without being too sweet. It fills a void in the no sugar department. I added a bit of coconut oil to the peanut butter mixture as my pb was a bit dry (hubby eats pb by teaspoon when needing ‘something’ without stirring completely). I would equate this more to an adult peanut butter cup (we don’t know tagalong in our area of Canada). Try it, you’ll like it!

    Reply

  122. 5 stars
    I made these yesterday, and they are by far the best sweet low carb recipe I have ever made! The crust is crunchy and sweet, and the peanut butter layer is just too delicious. I wondered how well the unsweetened chocolate ganache would taste, but it is PERFECT! My question is, is the carb count on the nutritional info the NET CARBS? If so, it is kind of high, but they are so delicious that they are worth making every now and then. I am trying to keep my daily carbs at 30 gr. or less.

    Reply

  124. 5 stars
    Thank you so much for this recipe. I made these yesterday and they came out exactly like your photo and are delicious. The recipe was easy and didn’t take long. I enjoyed them so much, I made your Samoas Bars today. Both filled the void of a low carb dieter who can’t eat GS cookies anymore. I really enjoy your blog and have made a few other recipes. Good Job!

    Reply

  125. 5 stars
    Thanks for the great recipe!! Tagalongs were always my fav GS cookie. I just made these and am currently in the torturous state of having to wait for them to cool. I can’t wait to get your next dessert cookbook! I made your taco pie earlier today and had leftover blueberry coconut waffles this morning, so it’s been all Carolyn recipes in my house today.

    Reply

  126. Hi Carolyn. These Tagalong bars are delicious! I’m so happy I have come across your blog. One question: Does your crust stick together well? If mine didn’t, might you have an idea why? Should I have baked it longer or something? I froze mine just to try to keep the crust together better and to make cutting them easier, and it did help.

    Thanks so much!

    ~ Jamie (from Ottawa, Canada)

    Reply

    • Difference in almond flour is my guess. Try adding a little more butter. My crust stayed together very well.

      Reply

  127. My husband actually walked in the door with a box of Tagalongs as I was making these. I tried a cookie and these bars for a side-by-side comparison and I LOVE, LOVE, LOVE this version so much more!

    Reply

  128. I’m getting 18 carbs per bar for this recipe. Are you doing a version of net carbs for the macros? They look yummy! Would one have to use stevia instead to keep the carbs low?

    Reply

    • You’re counting the erythritol which has zero carb impact. I have a very clear nutritional disclaimer at the bottom of each post.

      Reply

  130. 5 stars
    These are legit! I can’t eat peanuts, so I used smooth almond butter instead, and omitted the cream from that layer due to the difference in consistency. They came out perfectly. Thank you for this fantastic recipe!

    Reply

  131. 5 stars
    Hi: I imported this into Carbmaster and it came up with 17 total carbs and 15 net?? Wondering why there is such a difference between their calculations and yours?

    Reply

    • Because it’s counting the erythritol, which has zero carb impact and should not be counted at all. There is a nutritional disclaimer at the bottom of my post which explains this.

      Reply

  132. Hi Carolyn,
    I think you need to make t-shirts and sell them with the slogan “It’s no longer Low-Carb if you eat the whole pan”! I need to remember that, but your recipes are just too delicious to eat just one!

    Peggy

    Reply

  134. I have a question…lets say you couldn’t eat peanut butter…could you just leave out the peanut butter? Is there another filling I could use?

    Reply

  135. My non-Keto husband declared these bars the best low carb desert I’ve made yet. Well, we just moved to an apt & somehow both my kitchen scales went to storage. Not wanting to wait to make these again, in desperation, I googled “3 oz chocolate chips to cups.” And there was actually a chart on CookItSimply: 3.1 oz of chocolate chips is ½ cup. Just thought I’d share for those, like me, without a scale for what ever reason. Because nothing should get between your readers and his/her Tagalong Bars. 😋
    ‪

    Reply

  137. With Waitrose Salted Caramel extract, they were just like millionaires shortbread…..amazing!
    I haven’t made another batch for a while, been trying out other delights!

    Reply

  138. 5 stars
    I need to bring a dessert to a church meeting. Can this recipe be doubled and baked in a 9×13 pan? This recipe looks amazing!

    Reply

    • Yes but keep in mind that a 9×13 isn’t quite double the size of an 8×8 so it will be a tiny bit deeper. It should still cook almost the same, though.

      Reply

  139. AMAZING!!! So delicious! Everyone asked me for the recipe. Especially people not on low carb sugar free diets!

    Reply

  143. I know you said you simplified the recipe and made the chocolate layer easier but I really cannot tolerate the stevia in Lily’s. How can I make the chocolate layer from scratch?
    Thank you!

    Reply

  146. 5 stars
    I made these tonight, and they are the bomb.com!! I doubled the cookie part as I wanted a little thicker crust, and the ratio is great with the caramel and chocolate portions. Love, love, love! (Now if only I can figure out a way to make them last longer than 24 hours…)

    Reply

  147. 5 stars
    Wow, these are awesome! I love the new recipe. I made the old recipe once, and it was delicious but rather complicated. This version was so much easier, and fabulously delicious. Thank you!! 🙂

    Reply

  148. Hi Carolyn, I can’t have peanut butter so I wondered if I could make these as caramel bars using your newest caramel sauce recipe (I have Swerve Brown and Bocha Sweet)? How would I alter the caramel so it would firm up? Thanks so much.

    Reply

  152. 5 stars
    So glad I don’t have to wait for Girl Scout cookie season now to enjoy these! So much easier in bar form too.

    Reply

  156. 5 stars
    I make this recipe again and again. It is hands down one of the best keto desserts I have tried. People request this…people that love sugar. Bravo!!

    Reply

  157. Oh. Em. Gee.
    Shortbread AND peanut butter AND chocolate AND caramel?! I’m new to the keto scene and I am soooooo dang excited to make these. Now if I could just leave work early…! lol

    Reply

  158. Exceptional! Thank you for being my low carb/keto guru! My life has been forever changed! I thought I wouldn’t be able to bake again and I loce making your recipes. Thank you!!!! And to all who read this just go get all Carolyn’s cookbooks!

    Reply

  159. I just made your caramel sauce recipe that uses Bocha Sweet and OMG it is so so good. I’m wondering if this recipe can be modified to use the caramel sauce? If so, how would you go about doing it?

    Thanks! Love your recipes!

    Reply

  161. 5 stars
    I just made these this evening but wasn’t sure how to store these . Should they remain in the fridge ? Thank you !

    Reply

  163. 5 stars
    I made these exactly as described, and they’re fantastic. Soooo easy (almost too easy, I’ll be making them often!). My litmus test for low carb treats and desserts is the reaction of my non-diabetic husband, who can eat anything he wants, and does – he also gave them a big thumbs up, and said he wouldn’t have known they were low carb if I hadn’t told him. I have many other recipes bookmarked from your site to try, thank you so much, Carolyn!

    Reply

  164. 5 stars
    These bars are amazing! It takes me back to my childhood. What a wonderful food memory!
    Thank you ✌️

    Reply

  165. 5 stars
    Are you kidding me?!? These were the best thing I’ve eaten in a long time!! And so easy. Thanks for the awesome recipes!!!

    Reply

Trackbacks

  1. […] Mashed cauliflower with cheddar and bacon is a favorite, along with a sweet potato casserole and Peanut Butter Caramel Shortbread Bars. Sure by the end of the day the carb count is higher than my usual but I'm better off than if I […]

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  2. […] If people get nosy you can always say that meat and green vegetables is what you prefer to eat. Here is what I am having for thanksgiving this year: Turkey with Flourless Gravy Mashed Garlic Cauliflower Brussels Sprouts with Bacon Unsweetened Butternut Squash Casserole (a VERY small portion) Peanut Butter Caramel Shortbread Bars […]

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