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.
Low Carb Tagalong Bars
Ingredients
Crust::
- 1 1/4 cups almond flour
- 1/3 cup Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter chilled and cut into small pieces
Peanut Butter Caramel Filling::
- 2/3 cup creamy peanut butter
- 1/4 cup butter
- 1/2 cup powdered Swerve Sweetener
- 1/4 cup heavy whipping cream
- 1/2 tsp caramel extract can use vanilla extract
Chocolate Topping::
- 3 ounces sugar-free dark chocolate such as Lily's, chopped
- 2 tbsp butter
Instructions
- 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.
Brittany says
These sounds AMAZING! Could these be made into cups using a mini cupcake pan??
Carolyn says
Probably but that would be a lot of work.
JSaedi says
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!
Carolyn says
Not sure, I haven’t tried. I don’t think it needs it, this recipe works out well the way it is.
Robin MacKell says
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!
Pris says
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
Allyson says
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!!
Shandell says
These are our favorite dessert! However, my crust always ends up super crumbly. Is it supposed to be crumbly or am I doing something wrong??
Carolyn says
Tell me what brand of almond flour you are using. That’s the most likely culprit here.
Sarah says
Hi! I don’t have a food processor but really want to make these? Any alternatives? Thank you!
Carolyn says
You can cut in the butter by hand but it’s more tedious.
Amy Locurto says
I’m drooling over these!
Sjabrina says
So glad I don’t have to wait for Girl Scout cookie season now to enjoy these! So much easier in bar form too.
Sommer says
These are every kind of amazing!
Sarah Skaggs says
These look SO good! I love Tagalongs!
Becky Hardin says
One of my favorites!!! Anything Chocolate and peanut butter I am in love with. Lol
Jen says
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.
Carolyn says
You bet! Would be delicious. I would simply wait 15 to 20 minutes, the caramel will tend to firm up slowly on its own.
Betty says
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!! 🙂
Carolyn says
Glad to hear it!
Haley says
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…)
Carolyn says
So glad you liked them!
Emily says
Did anyone try these without the caramel extrac? How did they come out?
Nicole Foster says
I love these! They are delicious and freeze well. Thank you!
Carolyn says
Glad to hear that they freeze well!
Noel says
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!
Carolyn says
Do the chocolate topping from my Death By Chocolate Cheesecake. It will be just about perfect.
Jamie says
So good! And my young kids also love it. Win Win!
Karen Johansen says
Hands down best Tagalong and so easy!