You know Jenny and I couldn’t get together in California without baking up some decadent treats to share with you guys! Of course we did!! :) As soon as I arrived in Newport Beach I saw the entire counter full of fun ingredients she’d set out for us to play with. I nearly died when I saw Girl Scout cookies in the mix!! Jenny had the fabulous idea for Girl Scout cookie cake bars. You’ve seen Jenny’s fabulous cake bars before right? Her Gooey White Chocolate Fluffernutter Cake Bars are life changing. One of my top 5 favorite desserts of all time, hands down. They must be made immediately!
Of course, I think our Girl Scout cookie cake bars turned out pretty amazing as well. I made mine with the Peanut Butter Tagalongs, and Jenny made hers with Thin Mints. Just take a look below to see how they turned out. :)
Cake mix, peanut butter, chocolate chips, sweetened condensed milk, butter and Tagalongs. Can’t go wrong here!!
Combine the cake mix, one stick of butter, and egg and mix until a soft dough forms. You can totally use a mixer for this!
Line a 9×13 pan with foil, and spray generously with cooking spray. Press the dough into the bottom of the prepared pan. Try not to eat all of the dough before adding to the pan. Be careful with that last step. From personal experience, I’ve learned it’s very, very difficult. You may want to have an extra cake mix on hand just in case.
Now it’s time for the chocolate chips! Sprinkle them all over the yummy dough.
Next we have our gooey topping. This is my absolute favorite part! Mix a half a cup creamy peanut butter with 1 can sweetened condensed milk until well combined.
Then drizzle this sweet peanut butter concoction allllll over the chocolate chips. Mama mia. This is seriously so good. I don’t know how I’m going to make it to the end of this post. I’m already dying!
Next, chop up some of those famous peanut butter patties…
And sprinkle them on top of the cake bars.
Now it’s time to bake! Here’s our two cake bars, baking side by side. Bake these at 350 for 23-25 minutes.
These are gooey, chocolaty, peanut buttery, and so, so delicious!
I love every single thing about them from the soft cakey bottom to the gooey peanut butter middle to the chocolate peanut butter cookie crust. These are so insanely good. Make these ASAP if you’ve got some Girl Scout cookies hidden in the freezer! And if you’re not willing to use those precious, only-come-once-a-year Tagalongs — I hear ya! I totally don’t blame you one bit :) — try peanut butter Oreos. Or even regular, double stuffed Oreos. I know 100% they’d be fantastic here. :)
Be sure to check out Jenny’s Girl Scout Thin Mint Cookie Gooey Cake Bars! Enjoy!! xoxo
- 1 box yellow cake mix
- 1 stick butter, softened
- 1 egg
- 1 cup chocolate chips
- ½ cup creamy peanut butter
- 1 (14 oz) can sweetened condensed milk
- 10-12 Girl Scout Tagalong cookies, coarsely chopped
- Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with foil and spray generously with nonstick cooking spray.
- Place cake mix, butter and egg into a large bowl, mix until dough forms. Press dough into the bottom of the prepared baking dish. Top with chocolate chips. Stir sweetened condensed milk and peanut butter until well combined and pour over dough. Top with chopped Tagalong cookies.
- Bake at 350 for 23-25 minutes. Let cool completely, cut into squares, and serve. Enjoy!!