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Turtle Cookie Bars (gluten free, dairy free, paleo, vegan)

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!

Course Dessert
Cuisine American
Keyword magic bars, paleo bars, pecan bars
Prep Time 5 minutes
Cook Time 30 minutes
Servings 12


Cookie Layer Ingredients

Caramel Layer Ingredients

Nut Layer Ingredients

Chocolate Layer Ingredients

  • 1 coconut sugar sweetened dark chocolate bar


Cookie Layer Instructions

  1. Preheat your oven to 350F

  2. Add all the cookie layer ingredients to the bowl of your standing mixer and blend well until smooth

  3. Line an 8"x8" glass baking dish with parchment paper

  4. 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)

  5. Place in the oven and bake for 20-25 minutes, until a toothpick inserted inside comes out clean

  6. Remove from the oven and let cool and then start making the caramel layer

Caramel Layer Instructions

  1. Place all the ingredients into a glass bowl or measuring cup

  2. Stir until smooth

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

Nut Layer Instructions

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

  2. Spread the chopped nuts over the caramel layer

  3. Place the baking dish in the fridge and let cool for ~ 1 hour

Chocolate Layer Instructions

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

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

  3. Drizzle the melted chocolate over the nut layer

  4. Place the baking dish back into the fridge for another ~30 minutes, until the chocolate hardens

  5. Cut the bars into desired sized pieces and enjoy!

Recipe Notes

  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