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Homemade Tagalong Bars

Servings 16 -20 bars, depending on size cut


*Shortbread Crust*

  • 1/2 cup unsalted butter softened
  • 1/2 cup confectioner's sugar
  • 2 tsp cornstarch
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour

*Peanut Butter Filling*

  • 1 cup peanut butter like Skippy or Jif
  • 1/2 cup confectioner's sugar

*Chocolate Coating*

  • 1 cup semi-sweet chocolate chips
  • 1 tbs vegetable shortening


  • Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper and set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, cream butter until smooth. Mix in confectioner's sugar, corn starch and salt until combined. Stir in vanilla extract. Add flour and mix until just combined. Do not over-mix the dough. Spread dough into prepared pan (it will be a thin layer) and bake for 20-23 minutes or until the edges begin to brown very lightly and the top of the shortbread crust doesn't have a "wet look" anymore. Allow crust to cool completely to room temperature.
  • Once crust is cooled, combine peanut butter and confectioner's sugar until smooth. Spread on top of shortbread.
  • In a microwave-safe bowl, combine chocolate chips and shortening. Heat in microwave at 30 second intervals, stirring in between each one until the chocolate is smooth and pourable. Pour chocolate on top of peanut butter and smooth into an even layer quickly and carefully. Chill bars for 30 minutes in the refrigerator or until chocolate on top is set. Cut into bars and serve.
  • Homemade Tagalong Bars will stay fresh for up to 3 days stored in an airtight container at room temperature. If you are making these a few hours in advance, you may alternatively want to store them in the refrigerator - peanut butter will start to get very soft - and take them out 30 minutes before serving to allow them to come to room temperature.