Homemade Tagalongs

By srumbel

Now, most Tagalong recipes on the interwebs require baking a cookie base, which, I get it– Tagalongs ARE cookies. However, I am A) lazy, and B) lazy, so I wanted something that would easily mimic that crunchy cookie base without actually baking anything. I love that Ritz crackers are SO adaptable that way. It’s easy to only think of them as a cheese and salami kinda vessel, but they’re super versatile and don’t taste cracker-y inside the Tagalong. AKA, they’re the perfect faux-cookie base — these copycats would fool the Girl Scouts themselves.
from thedomesticrebel

Ingredients

• 15 About 15 Ritz crackers
• 1/2 cup smooth peanut butter
• 1/4 About 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 pkg (about 6 squares) chocolate bark — I like Candiquik

Preparation

Step 1

1. Line a rimmed baking sheet with foil. Place the Ritz crackers face-up on the baking sheet and set aside.
2. In a medium bowl, beat together with peanut butter, powdered sugar and vanilla with an electric mixer until blended and creamy. Gently spoon the peanut butter mixture into a piping bag attached with an open circle tip (I used Atecco 807). You could also spoon the peanut butter into a resealable plastic bag, seal out the air, and snip off a corner of the bag.
3. Pipe a generous swirl of peanut butter on top of each cracker. Freeze the crackers briefly (about 15 minutes) just to set the PB.
4. Melt the chocolate bark according to package directions until smooth. Dip the Tagalongs into the chocolate with a fork, allowing excess to drip off. Return them to the cookie sheet. Allow the chocolate to set before serving. Store them airtight, at room temperature or in the freezer — they taste great both room temp and frozen!