Low-Carb Turtle Candy Bars

Caramel Filled Skinny Chocolate Trim Healthy Mama S

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I told you I’m on a candy kick.

Skinny Chocolate Turtle Bars

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).

Turtle Skinny Chocolate Bars Low Carb Sugar Free

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.

Trim Healthy Mama Skinny Turtle Chocolate Bars

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

Turtle Skinny Chocolate

Prep Time: 20 minutes

Cook Time: 5 minutes

25 minutes

Yield: 12 bars

Serving Size: 1 bar

Coconut oil chocolate layered with decadent sugar-free caramel sauce and toasted pecans - these taste like candy bars!


    Caramel layer:
  • 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
  • Chocolate layer:
  • 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


  1. Line a 9" x 9" baking pan with plastic wrap and set aside.
  2. 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.
  3. Transfer caramel sauce to a glass jar and allow to cool completely.
  4. For the chocolate layer, melt the coconut oil in a glass measuring cup in the microwave, then stir in remaining ingredients.
  5. 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.
  6. When ready to eat, cut bars into 12 rectangular slices. Store in the fridge or freezer.

Nutrition Facts Per Bar: 

Screenshot 2016-02-08 06.56.48

Buy Ingredients Found In This Recipe Online! 

Trim Healthy Mama Turtle Skinny Chocolate

  1. Alicia Anderson

    And just where have you been for the last 3 years??? These look so scrumptious!! When my order comes in I’m totally making these. I’m obsessed with turtle anything!

  2. Patty

    My caramel never froze. What did I do wrong? I followed the directions to the letter. Not sure how I’m going to salvage this one.

    • [email protected]

      Hi Patty – do you mean that the caramel is still liquid after spending some time in the freezer?

  3. Cristy Swartzendruber

    can i use gluccomon rather than the xanthum gum?

  4. Brenda

    How is the erythritol different that a stevia sweetener? Could it be substituted with Stevia?

    • [email protected]

      Erythritol is a sweetener that is closer to sugar in terms of relative sweetness. Since stevia is so concentrated, it lacks the bulk of sugar. Stevia/erythritol blends approximate both the sweetness and bulk of sugar. Pure stevia could be used here, you’d just have to use way less and taste as you go. Pure stevia can have a sharp/bitter taste in chocolate recipes as well. It all comes down to experimentation with your tastebuds!

      • Brenda

        Great info. Thank you!

  5. Becca

    Can I use the THM sweet blend instead? Would that be the same ratio to Pyure?

    • [email protected]

      Yes you can use it. If you’re using Super Sweet Blend (also called Sweet Blend, I believe) it’s somewhat sweeter than Pyure (Pyure is more comparable to Gentle Sweet). So I’d reduce the sweetener quantities slightly.

  6. Carolyn

    These has a wonderfully delicious flavor; however, the caramel did not harden. Also, when I tried to cut them into bars, they just broke into lots of pieces. I couldn’t get them to cut like yours – nice and rectangular. What did I do wrong? I did use xylitol for the sweetener. I don’t know if that makes a difference or not.

    • [email protected]

      Hey Carolyn – mine broke up quite a bit when I was cutting them too (the pictures don’t emphasis that so much though). I referenced in the post that a candy mold might be best for this recipe. The caramel doesn’t necessarily harden, it just sets in the freezer until it’s chewy? It really does have to cook for a long time. I’m sorry this didn’t work out better!

      • Carolyn

        Thank you! I missed that about the molds. I will try again! They were delicious.

  7. Joyce Pickett

    These look awesome. My question is, why is there no sugars listed in the nutritional information? Is there no sugar in molasses?

    • [email protected]

      Well, there is 5 grams of sugar in 1 teaspoon of molasses – divided across 12 servings, that’s .4 grams per serving. I generally only list nutrition facts for components that exceed 1 gram!

  8. Joyce Pickett

    Okay, I understand now. I hope to try the recipe! Thank you!