Gluten Free Turtle Bars Recipes

GLUTEN-FREE TURTLE BARS

Steps:

• Heat oven to 350°F. Make cookie mix as directed on box, using butter, vanilla and egg. Stir in 1 cup pecans. In ungreased 13x9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.
• In medium microwavable bowl, microwave caramels and 1/3 cup whipping cream uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 1/3 cup pecans. Spread over cooled based. Refrigerate 15 minutes.
• In another medium microwavable bowl, microwave chocolate chips and 1/3 cup whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set.
• To serve, let stand at room temperature 10 minutes before cutting. Cut into 8 rows by 6 rows. Store covered in refrigerator.

GLUTEN FREE EVERYTHING IN MODERATION TURTLE BARS

Steps:

• 1. Heat oven to 350°F. Make cookie mix as directed on box, using butter, vanilla and egg. Stir in 1 cup pecans. In ungreased 13x9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes. 2. In medium microwavable bowl, microwave caramels and 1/3 cup whipping cream uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 1/3 cup pecans. Spread over cooled based. Refrigerate 15 minutes. 3. In another medium microwavable bowl, microwave chocolate chips and 1/3 cup whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. 4. To serve, let stand at room temperature 10 minutes before cutting. Cut into 8 rows by 6 rows. Store covered in refrigerator.

AMAZING GLUTEN-FREE LAYER BARS

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan.
• Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut.
• Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.

GLUTEN-FREE TURTLE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of (8- or 9-inch) square pan. In medium bowl, stir together brownie mix, butter and eggs until blended. Spread 2/3 of batter in pan. Bake 10 minutes.
• Meanwhile, in medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Drizzle caramel evenly over partially baked brownie. Sprinkle with half the chocolate chips and half the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining chocolate chips and pecans.
• Bake 20 to 25 minutes longer or until top of brownie looks dry. Cool completely before cutting. Cut into squares, 4 rows by 4 rows.

TURTLE BARS

Steps:

• In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.

(GLUTEN FREE) MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
• Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
• Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
• Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
• Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
• Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.