So today I decided to suck it up and remake them, retake the pictures, etc, etc. Realistically I wasn't so bugged about having to make these again. Because they are Delicious. Deeliiicious. But I'll get to the drool worthy description later. What bugged me was having to retake the dang pictures because we all know how much I hate photography. Ah, woe is me. Ok, enough complaining. On to the important things.
Tagalongs. You knew it was coming. There's no way a self-proclaimed peanut butter addict like myself was going to make both Thin Mint and Samoa Rice Krispy versions and not make a Tagalongs version as well. It just has to be done. Period.
Now that the girl scout cookie craze is past for the year, you can use these beauties to get you through the next 11 month dry spell. Those of you in cookie relapse, don't worry, I got you covered. The base of these treats are a mix of crushed shortbread cookies and rice krispies to mimic the shortbread crust of Tagalongs. Then there is a thick peanut buttery layer that you may just want to double so there is enough left over for your treats after you are done picking at it. Yum. Think the inside of a Reese's Peanut Butter cup. Then on top is a thick chocolate layer. Because you can't have peanut butter without chocolate.
Ah, so now that I am slightly comatose from the amount of peanut butter I've eaten lately, I think I'm going to go lay down. Even I can only take so much. But you guys need to get yourselves into the kitchen to make these today!
Tagalongs Rice Krispy Treats
4 Tbsp butter
4 cup marshmallows
1 tsp vanilla
2 cup rice krispies
2 cups crumbled shortbread type cookie (any kind works fine)
1 1/4 cup peanut butter
1/2 cup powdered sugar
1/2 cup chocolate chips
1/2 tsp oil
Pour the rice krispies and shortbread cookies into a large mixing bowl and set aside. Melt the butter in a saucepan over medium heat. Once the butter is melted, turn the heat down to low and add the marshmallows. Stir until the marshmallows are mostly all melted (this will take a few minutes--low and slow is key for perfect texture) then stir in the vanilla.
Once fully melted, take them off heat and pour over the rice krispies. Stir lightly to combine. Dump the mixture into a greased 9x9 pan.While cooling, beat together your peanut butter and powdered sugar. Spread evenly over cooled rice krispy layer. Let this set up in your fridge for about 15-20 minutes (this just helps when your pour your chocolate on top - it's not necessary to store these in the fridge or anything once you're done).
Melt your chocolate and oil in the microwave in 20 second intervals, stirring in between each until fully melted. Pour over chilled rice krispies and allow to harden. Enjoy!