Happy Tuesday! This week’s recipe is definitely a keeper. Have you ever tried tagalong girl scout cookies? If you have, aren’t they so addicting?! If not, basically they are these shortbread and peanut butter cookies coated with chocolate…and they are good.
I saw the idea for these bars on Averie Cooks, one of my favorite food bloggers. How can you go wrong with shortbread, peanut butter, and chocolate? They were a hit! The shortbread “crust” has this melt-in-your-mouth buttery texture. The peanut butter middle is perfect and tastes just like the original cookie filling. It’s all topped with chocolate that’s not too sweet, not too bitter. It’s one of those desserts where you finish it with a satisfied sigh. Yum.
You can find the original recipe here. I also included what I did because I changed a few things here and there. Hope you enjoy!
- 1 cup + 1 TB all-purpose flour
- 1/3 cup powdered sugar
- 1/2 TB cornstarch
- 1/4 cup salted butter very soft
- 1/4 cup coconut oil
- 1 tsp vanilla extract
Peanut Butter Filling:
- 2 TB salted butter melted
- 1 heaping cup creamy peanut butter
- 1/3 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1 heaping cup semi-sweet chocolate chips
- 2 TB coconut oil
- Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper and set aside.
- For crust, combine all ingredients in a large bowl and cut in the butter/coconut oil with a pastry cutter or two forks until a crumbly mixture forms. Turn crumbly mixture out into prepared pan and using your hands or a spatula, hard-pack the crumbs to form an evenly smooth crust layer. Pierce crust with a fork in a dozen places before placing in oven. Bake for 10-13 minutes, or until crust has just barely set. It should should still be white, but crusted over and set. While crust bakes, make the PB filling.
- For peanut butter filling, add the butter to a medium bowl and heat in microwave to melt, about 30 seconds. Add the remaining ingredients and stir until smooth. Spread filling over still warm crust using an offset knife or spatula to form an even layer. Set aside.
- For chocolate, heat chocolate chips and coconut oil in microwave to melt, about 1 minute. Stop to check and stir, and continue heating in 15-second intervals until mixture can be stirred smooth. Pour chocolate over peanut butter and shake the pan a bit to help chocolate even out. If need be, use an offset knife to evenly spread.
- Cover pan and allow bars to cool and set up for at least 3 hours in the refrigerator, or overnight, before slicing and serving.