Low-Carb Turtle Candy Bars
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I told you I’m on a candy kick.
I wanted to create a recipe combining the caramel sauce from my Caramel Apple Cheesecake recipe with the popular Trim Healthy Mama skinny chocolate recipe, and this is the result. Sandwiched between two layers of chocolate, the caramel (plus toasted pecans) creates a gooey, delicious filling that reminds me of these Ghirardelli squares (which I used to eat frequently).
I didn’t know if the caramel layer would freeze solid if I stored these in the freezer, but it didn’t! It stays perfectly soft and caramel-y.
I cut these right out of the freezer – hence, the cracking. If that bothers you, you could use candy bar molds or try cutting them when they’re a bit softer (I’m not sure if that would make an actual difference but I think it would). These would also work as Reese’s-style turtle cups. Or, they’re delicious chopped up and sprinkled over ice cream, yogurt, and peanut-butter-topped rice cakes!
Find out more about my healthy dessert philosophy here:
Why I Bake The Way I Do
Coconut oil chocolate layered with decadent sugar-free caramel sauce and toasted pecans - these taste like candy bars!
- 1/4 cup butter (unsalted Kerrygold brand is amazing)
- 1/4 cup Pyure Stevia Blend
- 1 teaspoon molasses
- Pinch of sea salt
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/4 teaspoon xanthan gum
- 1 cup coconut oil (refined or extra virgin, depending on whether you like the taste of coconut)
- 1/2 cup unsweetened cocoa powder
- 3-4 tablespoons of finely ground erythritol
- Pinch of sea salt
- 1/4 cup toasted chopped pecans
- Line a 9" x 9" baking pan with plastic wrap and set aside.
- To make the caramel sauce, melt the butter in a small saucepan over medium-low heat. Add the Pyure and molasses and bring mixture to a boil, whisking frequently. Boil for two minutes, whisking constantly. Off heat, add the salt, vanilla, and heavy cream - be careful, it may bubble up quite a bit. Sprinkle the xanthan gum over the surface of the caramel while whisking, being careful not to sprinkle too quickly and create lumps.
- Transfer caramel sauce to a glass jar and allow to cool completely.
- For the chocolate layer, melt the coconut oil in a glass measuring cup in the microwave, then stir in remaining ingredients.
- To assemble the bars, pour half of the liquid chocolate into the prepared pan, creating a thin, even layer. Freeze for a few minutes, or until solid. Spread the cooled caramel sauce over the base chocolate layer and sprinkle the pecans overtop. Cover caramel layer with the remaining chocolate, pouring as evenly as possible, and freeze bars again until solid.
- When ready to eat, cut bars into 12 rectangular slices. Store in the fridge or freezer.
Nutrition Facts Per Bar:
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