Tagalong Cookie Bars made with a shortbread cookie crust with a peanut butter layer with chocolate on top. Simple to put together, and taste just like your favorite chocolate peanut butter Girl Scout cookies.
Preheat oven to 350°. Grease a 9X13 pan with non-stick cooking spray.
In a bowl, whisk together the flour, baking powder and salt. Set it aside.
In a large bowl, beat together butter and sugar with an electric mixer for about 2-3 minutes. Add the flour mixture and the vanilla and milk and mix just until combined.
Spread the dough evenly in the prepared pan. I used a small rolling pin to evenly distribute the dough smoothly.
Bake for 15-18 minutes or until the edges just barely begin to turn a light golden brown. Remove from oven and let the bars cool completely.
To make the peanut butter filling, mix the peanut butter and powdered sugar together until smooth. Spread the peanut butter filling evenly over the cooled cookie crust.
To make the chocolate layer, place the chocolate chips and shortening in a microwave-safe bowl and microwave for 45 seconds. Stir and then microwave for another 30 seconds. Stir until melted and smooth, microwaving for another 15 second interval if necessary. You don't want to cook the chocolate too long so don't heat any longer than necessary!
Pour the chocolate evenly over the peanut butter layer and then spread with a butter knife until the peanut butter layer is completely covered. The chocolate will set up after a few hours at room temperature, but you can speed the process up by putting the bars in the refrigerator for about 30-60 minutes. Slice into bars and store/serve them at room temperature.