For the last couple of weeks, the hubs has been studying hard for his CPCU designation…meaning I have to find ways to entertain myself since he has been shut away in the office.
Luckily enough, it’s also that time of the year…you know, when Girl Scout Cookies are being delivered. I made these Thin Mint Gooey Cake bars last week. Now it’s time to conquer my second favorite Girl Scout cookie…tagalongs!
I’m using this recipe from Jasey’s Crazy Day. The one complaint I have about this recipe is how many steps there are...but that is also why I chose this recipe-it kept me entertained all night!
Here’s what you need:
1-½ cups flour
½ cup powdered sugar
2 sticks butter
1 box brownie mix + ingredients indicated on box
¼ cup hot fudge topping (the brownie mix I used had hot fudge included so I skipped this step)
Peanut butter Layer
2 sticks butter, softened
½ cup creamy peanut butter
1-¾ cups powdered sugar
½ teaspoon vanilla
2 cups chocolate chips
1 stick butter
Note this recipe calls for a LOT of butter…so if you have, you know, a wedding coming up…take this into work like I am!
Mix up the shortbread layer first and bake at 350 in a 9x13 pan until golden.
Pour brownie mix over shortbread layer and bake until done. Stick pan in the freezer while you mix the peanut butter layer.
Once brownies are completely cooled, top with peanut butter layer. Again, stick the pan in the freezer while melting the chocolate glaze. It is important to do this otherwise the layers will melt together!
Pour chocolate glaze over peanut butter layer and stick in the fridge for a few minutes so the chocolate solidifies.