Ingredients
The Fudgy Base:
• 2 cups Almond Flour (replaces traditional flour).
• ½ cup Cocoa Powder (unsweetened).
• ½ cup Monk Fruit Sweetener (granulated).
• ½ cup Melted Butter.
• 1 large Egg and 1 tsp Vanilla Extract.
The Sugar-Free Caramel Layer:
• ½ cup Butter.
• ½ cup Heavy Cream.
• ½ cup Allulose (this sweetener creates the best “gooey” caramel texture).
• ½ tsp Sea Salt.
The Topping:
• 1 cup Sugar-Free Chocolate Chips (like Lily’s).
• 1 cup Chopped Pecans.
Preparation Steps
1. The Base: Mix the almond flour, cocoa, sweetener, melted butter, egg, and vanilla. Press firmly into a greased 8×8 inch glass baking dish. Bake at 350°F (175°C) for 12–15 minutes.
2. The Quick Caramel: While the base bakes, melt the butter, heavy cream, and Allulose in a small saucepan over medium heat. Bring to a gentle boil for 3–5 minutes until it thickens into a golden caramel. Stir in the sea salt.
3. The Assembly: Pour the warm caramel directly over the baked base.
4. The “Bomb” Topping: Immediately sprinkle the sugar-free chocolate chips and chopped pecans over the hot caramel. The heat will soften the chocolate just enough to let the pecans “stick” to the bars.
5. Set: Let them cool completely at room temperature, then refrigerate for at least 2 hours before slicing into those beautiful squares seen in your photo.
Tips for Success
• Allulose is Key: If you use Erythritol for the caramel, it may become “crunchy” or grainy once cold. Allulose stays soft and stretchy, giving you that authentic turtle bar experience.
• The Clean Slice: For the perfect squares shown in your picture, use a warm knife to cut through the chocolate and caramel layers.
• Storage: Keep these in the fridge; they taste even more like a “treasure” when the caramel is cold and chewy.