Compass Arizona Grill’s Tagalong Crunch Bars

Arizona chefs have stepped up to the challenge, the Girl Scout Dessert Challenge that is. For the fourth year in a row, chef’s from some of the states most popular restaurants are reimagining the treasured flavors of your favorite Girl Scout Cookies and making a custom dessert and putting it on their menu. For the entire month of February, the special dessert will be featured on the participating restaurants menu and a portion of the proceeds from that dessert will directly benefit the local Girl Scout community.

This Tagalong Crunch Bar recipe was created by David Duarte of The Compass Arizona Grill at the Hyatt Regency Phoenix. You can purchase this dessert at the restaurant for $8, or you can follow this recipe to make your own at home. 

Compass Arizona Grill | 122 N. 2nd St. | Phoenix | 85004 | 480.440.3166

Tagalong Crunch Bars

Course Dessert

Cuisine Dessert

Ingredients

For Bars

• 1 cup peanuts
• 2 ounces water
• 1 cup brown sugar
• 3 ounces corn syrup
• 3 Tbsp. butter
• 1/4 tsp. vanilla
• 1 tsp. baking soda
• 2 ounces vegetable oil
• 5 ounces pretzels
• 1 box Tagalong cookies
• 18 ounces milk chocolate
• 1 3/4 pounds dark chocolate
• 4 cups heavy cream
• 1/2 cup peanut butter

For Topping Garnish

• 3/4 cup peanuts
• 1 1/2 cup mini pretzels
• 3/4 cup chocolate chips
• 1 box Tagalong cookies chopped

Instructions

For Praline

1. Prep 2 sheets of parchment paper, each lightly oiled with vegetable spray. Set aside.
2. In a small pot, heat water, sugar, corn syrup, and butter to 280 degrees.
3. Remove from heat and add peanuts, vanilla, and baking soda.
4. Quickly stir together and pour onto parchment.
5. Place second sheet of parchment on top of mixture and use rolling pin to flatten out.
6. Allow to cool completely before proceeding.

For Bars

1. Crush pretzels, 1 box of cookies, and praline with food processor. Pour into a bowl.
2. Add oil to crushed mixture and toss until well combined. Set aside.
3. Using a double boiler, melt milk chocolate and add to mixture. Stir.
4. Line a half-sheet pan with plastic wrap and place parchment on top of plastic.
5. Spread milk chocolate mix over parchment until half sheet is completely covered.
6. Allow milk chocolate to cool completely.
7. Meanwhile, heat cream in small saucepan until almost boiling. Pour over dark chocolate.
8. Add peanut butter and stir until mixture is well combined.
9. Pour over milk chocolate crust and spread evenly. Sprinkle with toppings.
10. Leave in freezer until solid. Cut into bars while frozen.
11. Let bars come to room temperature and enjoy.