Unless you have superhuman self control and have managed to make that box of thin mints in your freezer last these past couple of months, you’ve probably been in mourning for the loss of girl scout cookie season.
That’s right friends, we have to wait a solid three quarters of the year until these addictive confections are available once more. And though our pants might thank us, our tastebuds are probably crying right about now.
Unless… what if there was a way to make girl scout cookies available all year round? Could such a miracle be possible? Could Tagalongs really be made in the comfort of our own kitchens?
Well, as they always say, if there’s a will, there’s a way ;)
This recipe is ridiculously easy to make. Scarily so. It involves making some peanut butter and cracker sandwiches, then dunking them in dark chocolate and letting them set in the freezer for a bit. And just like that, you’ve got snack time covered for the rest of your life.
Perhaps the best part about this recipe, however, is that it allows you to still indulge in all the goodness of a girl scout cookie without the accompanying partially hydrogenated oils, artificial flavors and colors, and preservatives. If you choose a high-vibe cracker (favorites include Late July Organic or Back to Nature), all-natural peanut butter, and dark chocolate, you’ve got a much more wholesome alternative than the original cookie. You probably still shouldn’t shove ’em in your mouth by the handful, but at least you’ll feel a little better about what you’re putting into your body.
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– Erica suggests using chocolate bark in the original recipe instead of the chocolate chips for a more authentic taste. If you go this route, eliminate the coconut oil
– I think these would be crazy delicious with almond butter, or also with some high quality sea salt or crushed nuts sprinkled on top
adapted ever so slightly from Coffee and Quinoa
Makes 20 cookies
40 Ritz-style crackers (I used Back to Nature)
around 1/2 cup peanut butter
2/3 cup dark chocolate chips
1 Tbsp melted coconut oil
Make peanut butter crackers sandwiches by spreading peanut butter on one cracker, then placing a second on top. You don’t have to use all of the peanut butter, or you could use more if you want these super nutty. Keep going until you use up all your crackers.
Meanwhile, melt the chocolate in the microwave or on the stove. Once it is completely melted, stir in the coconut oil so that it is smooth and glossy.
Now dip each peanut butter cracker into the chocolate, using a fork to turn it over so that it is completely coated. Place the dipped chocolate cookie onto a parchment lined baking sheet, then place the sheet in the freezer for 15-20 minutes so that the chocolate can set.
These can either be kept in an airtight container at room temperature for several days, in the refrigerator, or in the freezer like real girl scout cookies (even if they aren’t thin mints)