Everyone already ate the Tagalongs. They’re gone. Cue my sad face.
Luckily, I baked a bunch into these peanut butter blondies before they were totally gone, so we got to enjoy them in a different form. Oh, the love.
Known as Peanut Butter Patties in other parts of America, Tagalongs are my number one favorite Girl Scout cookie. Who can argue with peanut butter and a cookie drenched in chocolate? Stick all that into a dessert bar and we’re just talking pure joy.
This week we’re looking at three days of 70-degree temps in DC, which is a little weird considering that just two days ago, there was snow everywhere. If you’re still in denial about climate change, then give me a seriously good explanation of why the temps are yo-yoing up and down in this disconcerting way.
What’s weird to me is that people have turned climate change into a political issue. Years ago, when Al Gore made An Inconvenient Truth, his point of view got lumped in with his political party affiliation, and global warming became an issue that was supposedly liberal.
While I get how that probably came about, what I don’t understand is why climate change continues to be ignored or disregarded in the face of increasingly overwhelming evidence that we need to pay attention or else face the reality that this world might not remain too livable for future generations. I don’t think that’s a political statement; I think it’s a practical one.
It’s glaringly obvious that we’re a severely divided nation. Every morning I open up my Washington Post and read about debates, town halls, polls. With those news stories come endless strings of op-eds about the state of our election this coming year. So yeah, I’m pretty sure we’ve got a lot of division. But can we not drag climate change into that? So far it hasn’t come up a whole lot, but you never know.
That said, I am never one to look a 70-degree gift horse in the mouth, so I plan to spend lots of time outside and in frozen yogurt shops this week. When I can’t get my fro yo, you can be sure I’ll be sitting on a bench somewhere with one of these Tagalong peanut butter blondie bars.
If someone invented a bar for me, it would be this. Oh wait, I just did that. But seriously, this hits all my happy spots. It’s a peanut butter blondie, which means the bar is both chewy and soft. I was very generous with the Tagalong chunks, and those bursts of peanut butter chocolate explosion are the bee’s knees.
Speaking of bees, I’d better not be seeing any until summer. Climate change is scary for a lot of reasons, and we don’t want the critters coming early this year. I’d like to eat my Taglongs in peace!
Tagalong Peanut Butter Blondies
1 and 1/2 cups light brown sugar, packed
6 tablespoons unsalted butter, melted
2 tablespoons creamy peanut butter (I used Jif Natural)
1 teaspoons vanilla
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 package Tagalongs, chopped
- Preheat the oven to 350. Line an 8 x 8 pan with foil, leaving enough to overhang the sides, and coat in cooking spray.
- In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.
- Take a larger bowl and mix the brown sugar, melted butter, peanut butter, eggs and vanilla until just blended. Add the dry ingredients gradually and mix until incorporated. Fold in the Tagalong pieces.
- Spread the batter in the prepared pan.
- Bake for 25-30 minutes until the edges are browned. The middle might jiggle slightly, but it will harden as the bars cool. Do not overbake. Cut into squares and store in an airtight container