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.
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.
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.
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.
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.
- 3 ounces sugar-free dark chocolate such as Lily's, chopped
- 2 tbsp butter
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.
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.
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.
Pour over cooled crust and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
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!).
Heat on high in 30 second increments, stirring in between, until smooth. Be careful not to overheat and make your chocolate seize.
Spread over the chilled filling. Let set at room temperature for about 1 hour.