You know what really grinds my gears? Gets my socks in a bunch? Makes my blood boil?
People who don’t turn their headlights on when it’s raining.
It’s such a simple thing – buckle your seat belt, turn on the engine, and turn on your lights. Yet so many people don’t do this and it makes me go batty.
Picture me, driving along and I see someone – inevitably driving a silver car because EVERYONE CAN SEE SILVER CARS IN THE RAIN – without their lights on. I instantly start screaming and freaking out, flashing my brights in their direction and flailing my arms like I have rabies or something. I’m sure I have frightened multiple people this way, but I just cannot help it. The second I see any car without their headlights on, a switch flips and I just transform into a maniac.
Other times I turn into a maniac: when auto-correct changes my words. Dear Auto-Correct, I’m never saying ‘ducking.’
And when, after a shower and toweling off, it becomes impossible to put pajamas on. WHY CAN’T I JUST PUT MY PANTS ON.
As you can tell, patience isn’t my virtue. Neither is being virtuous. I’m a lost cause.
But anyway, let’s talk about these Reese’s Stuffed Tagalong Cookies. They’re kind of outrageously amazing, just sayin’. They’re more like cookie stacks, because they’re made with two Tagalong cookies sandwiched around a Reese’s peanut butter cup. And then the whole thing is coated in chocolate and drizzled with peanut buttery white chocolate. Jesus take the wheel.
And if you would rather hoard your Tagalong cookies to yourselves – and I know the feeling – please know that you can buy knock-off Tagalongs at stores like Walmart under the Keebler brand and under the store-brand. They’re often called “peanut butter filled fudge cookies.” That’s your golden ticket, friend. Buy them. Buy them all.
And then make these, pretty please?
- 1 pkg Tagalong cookies/peanut butter fudge cookies (16-20 count)
- 16-20 Reese's Peanut Butter Cups, unwrapped
- 2 squares white chocolate almond bark
- 1 Tbsp creamy peanut butter
- 1 pkg chocolate almond bark (I like CandiQuik)
- Line a pan with foil. Place about 8-10 Tagalong cookies flat-side up onto the pan. Set aside.
- Meanwhile, melt the white almond bark in a small dry bowl in the microwave for 45 seconds. Stir, then microwave for another 20-30 seconds or until melted. Stir in the creamy peanut butter until combined.
- Dab ¼ - ½ tsp or so of the peanut butter mixture onto the flat side of the Tagalong and top with a Reese's peanut butter cup. Dab a little more of the peanut butter mixture on top of the Reese's cup and top with a Tagalong cookie. Repeat with remaining stacks and then freeze until firm, for about 30 minutes.
- Melt the chocolate CandiQuik according to package directions. Dunk each cookie stack into the CandiQuik, using a fork to coat the stacks. Use the fork to remove the cookie stack and allow excess chocolate to drip off. Return to the foil lined pan and let set. Repeat with remaining cookie stacks.
- If the peanut butter mixture has solidified, reheat it for about 10-15 seconds or until smooth. Pour the peanut butter mixture into a small Ziploc baggy, seal out the air and snip off a corner. Drizzle the peanut butter mixture over the cookie stacks. Let the peanut butter mixture set, then serve!
Ultra peanut buttery, crunchy and super chocolaty, these cookie stacks are one for the books! I imagine they’d be great with Thin Mints and peppermint patties, too… just saying! 🙂
Have a super sweet day!