As we’re sure you all know, it’s Girl Scout cookie season! And what better to whip up than a homemade, healthier version of one of the favorites: Tagalongs! Featuring a shortbread style crust, a peanut butter layer, and a dark chocolate layer with sea salt, these Heathier Tagalong Bars will satisfy any sweet (or salty) craving.
Healthier Tagalong Cookie Bar Recipe:
- 1 cup almond flour
- 2 tbsp Wild Groves Kitchen Blend Olive Oil
- 2 tbsp maple syrup or agave
- Pinch of salt
- 3/4 cup creamy peanut butter
- 1.5 3oz dark chocolate bars, melted (We used 80%)
- 2 tbsp coconut oil
First, preheat your oven to 350 degrees F. Line a rectangular loaf pan with parchment paper. Next, in a small bowl, combine almond flour, olive oil, maple syrup, and a pinch of salt. Mix until there are no loose bits of almond flour and a soft dough is made. Press this mixture onto the parchment-lined pan and bake until golden brown, about 10-15 minutes. While your crust is baking, melt the chocolate and coconut oil in a double boiler or in a microwave safe bowl. If using the microwave, melt in 1.5 minute increments and stir frequently. Once the crust has finished baking, let it cool for about 10 minutes. Once the crust is cooled, spread the peanut butter on top of the crust. Next, pour over the melted chocolate and make sure it reaches all of the edges of the pan. Top with sea salt or maldon salt if desired, and place in the refrigerator or freezer to firm before serving. Enjoy!