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4.68 from 25 votes

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!
Prep Time5 mins
Cook Time30 mins
1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan
Servings: 12 bars
Calories: 365kcal


Cookie Layer Ingredients

Caramel Layer Ingredients

Nut Layer Ingredients

Chocolate Layer Ingredients

  • 1 dark chocolate bar


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!


  1. This recipe can be made vegan by substituting a flax seed egg for the egg.
  2. Store these bars in the fridge. 
  3. You can substitute the almond flour for cashew flour if allergic to almonds. 


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