This is post #11 in a 3 week series of Girl Scout Cookie-inspired recipes!
Click here to view all of the recipes in this series.
Have you all seen the copycat Tagalong Cookie recipe made using Ritz crackers? It's been floating around for years now, I think. More recently it's been on Hayley's awesome blog.
Honestly, I've never really thought twice about the recipe. I'm not a mega Tagalongs fan (although I know MANY of you are, which is how these bad boys earned a spot in the 3 Weeks of Girl Scout Cookies lineup), so I never really saw the appeal of making them at home. Although I have always thought that the salty-sweet combo from using the Ritz in place of a cookie is pretty genius.
Anyway. I was thinking about posting that copycat recipe for this week's portion of the series. I even bought the creamy peanut butter especially for making them (and I don't do creamy PB)!
And then another jar caught my eye before I could get to the creamy…
It's a thing now, y'all.
Products I used in the making…
- Buttery Round Crackers
- Biscoff or Cookie Butter (crunchy or creamy)
- Melting Chocolate wafers, melted
- Scoop a tablespoon of Biscoff on top of a Ritz Cracker.
- Freeze for 5 minutes.
- Place cracker in the melted chocolate and scoop chocolate over top to "dip." Use a fork to lift it out, tapping gently on the edge of the bowl to release excess chocolate. Slide covered cracker onto a silicone mat or parchment paper to cool and harden (about 10 minutes).
- Store in an airtight container for up to two weeks.
I scooped very HEAPING tablespoons on top of my crackers, and I managed to get 10 total using one jar of Biscoff.
Don't miss a bite!
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