Cut healthy tortillas into rounds with small biscuit or cookie cutter. Use one that is approximately the size of an Oreo cookie.
Place the tortilla “cookies” on a single layer in a pie pan (approximately 36 of them) in microwave (might need to do it in batches).
Crisp them on high for thirty seconds.
Turn over, move around, etc. And crisp for another twenty to thirty seconds.
Then crisp for ten second intervals until the rounds are crispy like crackers.
Melt peanut butter and butter in microwave until soft but not liquidy.
Stir butter with peanut butter until smooth.
Whisk in powdered sweetener.
Spread about two teaspoons of peanut butter filling onto the top of each of eighteen “cookies.”
Top with remaining eighteen cookies.
Freeze “cookies” for fifteen to thirty minutes to make them easier to dip.
Melt chocolate chips and chocolate bar (broken up) at 50 to 70 percent power stirring every twenty to thirty seconds. (See detailed chocolate melting instructions in this book.)
When melted, stir in butter or coconut oil. (Might still be a tiny bit thick until you add the oil.)
Using one cookie at a time (leave remainder in freezer), add the cookie to the melted chocolate and use a fork to coat both sides.
Transfer cookie to parchment-lined cookie sheet and continue with remainder of the sandwich cookies.
Freeze on trays (or refrigerate) until chocolate is firm.
Transfer to plastic container. May be stored on the counter, refrigerator, or freezer.
Recipe by Donna Reish at https://donnareish.com/sugar-free-girl-scout-tagalong-cookies/