Gluten Free Turtle Cookie Bars

These turtle cookie bars are the perfect dessert. Drizzled in chocolate with a cookie bottom layer, caramel middle layer, and pecan cashew crunch topping, they have the most amazing taste! You will love that they are also gluten free, dairy free and paleo.

Table of Contents

• Why you will love this recipe:
• Taste and texture:
• Key ingredients and substitutions:
• How to make this recipe:
• Chef's tips and recipe variations:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• These turtle bars taste amazing! They have the perfect combination of a cookie crust, creamy caramel centre, cashew pecan crunch topping, all drizzled in chocolate.
• These bars are gluten free, dairy free, refined sugar free and paleo.
• If you are familiar with gluten free and paleo baking you should have all the ingredients to make these bars in your pantry.
• These ultimate turtle cookie bars can easily be made vegan by replacing the egg with a flax seed egg.
• These dessert bars are perfect to serve any time but would be a great option for Easter, Mother's Day, Father's Day, bridal showers or baby showers. 
• Instead of turtle bars these could also be called magic bars or chocolate caramel pecan turtle bars.

If you love dessert some of my other favourites include apple pie bars and dairy free caramel brownies.

Taste and texture:

These turtle bars have the most amazing taste! They have a delicious cookie bottom layer, then a rich and creamy caramel layer, topped with a pecan crunch layer and then everything is drizzled with delicious dark chocolate.

Key ingredients and substitutions:

• Almond flour – almond flour is one of my favourite gluten free flours. It's high in fiber, protein and healthy fats. It's used to make the delectable cookie layer base of these dessert bars. You could swap this for cashew flour if you need. Be sure you use almond flour and not almond meal. 
• Coconut flour – coconut flour is another delicious grain and gluten free flour that is used to make the cookie layer of these bars. I don’t recommend swapping this for any other flours. 
• Coconut sugar – coconut sugar is used to give the cookie layer the perfect amount of sweetness while keeping these bars refined sugar free. You could swap this for brown sugar. 
• Cashew butter – to make the delectable creamy caramel layer for these bars. 
• Honey or maple syrup – either of these natural sweeteners will do to sweeten the caramel layer of these bars. 
• Nuts: cashews and pecans are used for the crunchy nut layer of these bars. You can swap these nuts for any others that you prefer. 
• Chocolate – melted dark chocolate is the final touch for these delicious turtle bars. 

How to make this recipe:

To make the cookie layer:

Step one:

First, preheat the oven to 350 degrees Fahrenheit.

Step two:

Now add all the cookie layer ingredients to the bowl of your standing mixer and mix until smooth.

Step three:

Then line an 8″x8″ glass baking dish with parchment paper and place the dough into the glass dish and spread well until smooth (the batter is very sticky, so wet your spoon frequently to help spread the dough). 

Step four:

Then place in the baking dish in the oven and bake for 20-25 minutes, until a toothpick inserted inside comes out clean. Then remove from the oven and let cool and then start making the caramel layer.

To make the caramel layer:

Step one:

Place all the ingredients into a glass bowl or measuring cup and stir until smooth. 

Step two:

When the cookie layer has cooled, pour the caramel over it and spread until smooth, then make the nut layer.

To make the nut layer:

Step one:

Place the nuts into your food processor and blend until the nuts are the size you desire.

Step two:

Spread the chopped nuts over the caramel layer and then place the baking dish in the fridge and let cool for ~ 1 hour.

To make the chocolate layer:

Step one:

Break the chocolate bar into pieces and place it into a glass bowl or measuring cup.

Step two:

Heat the chocolate on high in the microwave for 30 second intervals, until the chocolate has melted. 

Step three:

Drizzle the melted chocolate over the nut layer and place the baking dish into the fridge for another ~30 minutes, until the chocolate hardens. 

Step four:

Lastly, cut the bars into desired sized pieces and enjoy!

Chef's tips and recipe variations:

• If you are allergic to almonds I would use cashew flour instead of almond flour.
• If you don't have cashew butter for the caramel layer I would substitute with almond butter or peanut butter.
• To make these bars vegan, substitute the egg with a flax seed egg.
• For the nut layer feel free to change the nuts. You could use only pecans, only cashews, or substitute with other nuts such as almonds.

How to store:

Store these loaded turtle cookie bars in the fridge in an air tight container for up to 7 days. 

Frequently asked questions:

Other recipes you will love:

• Paleo Chocolate Donuts
• Cranberry Lemon Bars
• Paleo Brownies with Caramel
• Paleo Chocolate Chip Banana Bread
• Vegan Cookie Dough
• Vegan Chocolate Chip Cookies

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