Turtle Cookie Bars
These turtle cookie bars taste amazing! With a cookie layer, caramel layer, crunchy pecan layer and chocolate they are the perfect treat. Also gluten free, dairy free and paleo!
Servings: 12 bars
Calories: 365kcal
Equipment
Ingredients
Cookie Layer Ingredients
- 1 cup almond flour
- 3/4 cup coconut sugar
- 2 tablespoon coconut flour
- 1/2 teaspoon baking soda
- pinch sea salt
- 1/2 cup cashew butter
- 1/4 cup melted coconut oil
- 1 large egg
- 1 tablespoon organic vanilla extract
Caramel Layer Ingredients
- 1/2 cup cashew butter
- 1/4 cup melted coconut oil
- 1/4 cup honey or maple syrup
- 1 teaspoon organic vanilla extract
- pinch sea salt
Nut Layer Ingredients
- 1/4 cup raw cashews
- 1/4 cup raw pecans
Chocolate Layer Ingredients
- 1 dark chocolate bar
Instructions
Cookie Layer
- Preheat your oven to 350F.
- Add all the cookie layer ingredients to the bowl of your standing mixer and blend well until smooth.
- Line an 8"x8" glass baking dish with parchment paper.
- Place the dough into the glass baking dish and spread well until smooth (Note that the batter is very sticky, so wet your spoon frequently to help spread the dough).
- Place in the oven and bake for 20-25 minutes, until a toothpick inserted inside comes out clean.
- Remove from the oven and let cool and then start making the caramel layer.
Caramel Layer
- Place all the ingredients into a glass bowl or measuring cup and stir until smooth.
- When the cookie layer has cooled, pour the caramel over it and spread until smooth, then make the nut layer.
Nut Layer
- Place the nuts into your food processor and process until the nuts are the size you desire.
- Spread the chopped nuts over the caramel layer.
- Place the baking dish in the fridge and let cool for ~ 1 hour.
Chocolate Layer
- Break the chocolate bar into pieces and place it into a glass bowl or measuring cup.
- Heat on high in the microwave for 30 second intervals, until the chocolate is melted.
- Drizzle the melted chocolate over the nut layer.
- Place the baking dish back into the fridge for another ~30 minutes, until the chocolate hardens.
- Cut the bars into desired sized pieces and enjoy!
Notes
- This recipe can be made vegan by substituting a flax seed egg for the egg.
- Store these bars in the fridge.
- You can substitute the almond flour for cashew flour if allergic to almonds.
Nutrition
Calories: 365kcal | Carbohydrates: 25g | Protein: 7g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 77mg | Potassium: 170mg | Fiber: 2g | Sugar: 14g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg