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Healthy Pretzel Turtle Bars

March 25, 2017

I’m interested to know: is it “KARR-uh-mel” or “KAR-muhl”? We could have the same discussion (debate) on the word “pecan”. You might have strong opinions on how to pronounce these. If you are undecided, I’m making things easy today. We’re blending these ingredients together and you only need two words: “Turtle Bars”. There’s never been a debate on those!

So, this is how I’m weekending. Classic turtle bars with rich dark chocolate and salty pretzels added in. Caramel is made naturally sweet with honey or maple syrup and if you’re feeling extra indulgent, a generous splash of vanilla. Side note: it’s Saturday, so you should feel indulgent. Dark chocolate coats every bite with an extra sprinkling of pecans. It’s the best way to weekend.

 

 

If travels are in your plans this weekend, these would make an excellent companion. The caramel is based off of these Healthy Honey Caramels BUT, increasing the butter a bit and cooking them almost to hardball stage allows the caramels to set firmer and stronger. It holds all the ingredients like a gem and still has that extra chewy, extra sweet bite. These bars know what’s up. This is where I leave you…

 

Healthy Pretzel Turtle Bars

Caramel:
1 cup Honey or Maple Syrup*
1 cup Organic Butter
3/4 cup Heavy Cream or Full-Fat Coconut Milk (white portion only)
1 1/2 teaspoons Pure Vanilla Extract

Fillings:
3/4 cup roughly chopped Salted Pretzels (I use gluten-free)
2/3 cups roughly chopped Pecans, plus more for sprinkling on chocolate
8 ounces Dark Chocolate, melted

Directions:
Prepare a 9 x 9 baking dish by lining it with parchment paper. Lay pretzels on the bottom of the dish. Sprinkle chopped pecans over pretzels, reserving about 2 tablespoons or so for coating the outside of the bars.

In a stainless steel pot (or other heavy bottom pan) heat the sweetener, butter and cream together on high heat. Stir to combine. Bring to a boil and continue cooking, stirring occasionally until the mixture reaches 250 degrees F (almost to hard ball stage). Turn off the heat and stir in the vanilla extract.

Pour the caramel over the pretzel and pecans. Place in the freezer to chill and set for 15-20 minutes. Meanwhile, melt the dark chocolate.

Spread half the chocolate mixture over the bars. Sprinkle with chopped pecans. Return to the freezer for 10 minutes. Flip the bars over and coat with the remaining chocolate and sprinkle with chopped pecans. Slice into 16 squares. Store leftovers in an airtight container in the refrigerator. Turtle bars can also be frozen for up to 3 weeks.

NOTES:

  • You can use either honey or maple syrup for this recipe. When cooked properly, either sweetener will yield a delicious caramel flavor. You can also use half honey and half maple syrup for a really fantastic flavor!
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Natural Sweet Recipes
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Healthy Pretzel Turtle Bars
2017-03-25
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Filed Under: Candies & Truffles Tagged With: Chocolate, Gluten-Free, Honey & Honey Powder, Maple Syrup & Maple Sugar

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Comments

  1. Annette Miller says

    March 30, 2017 at 12:07 pm

    I was looking at your recipe and it looks divine, but someone pointed out that you used dark chocolate, which has sugar. Is there a brand of dark chocolate that you use that’s sugar free? The only dark chocolate I could find has sugar, so I was wondering what you used and maybe where I could find it.

    Reply
    • Natural Sweet Recipes says

      March 31, 2017 at 9:59 am

      Hi Annette,
      I really like this brand here: http://amzn.to/2nDnnkr, and often I buy it from Trader Joe’s. I also like this brand brand: http://amzn.to/2lwx9ml and this: http://amzn.to/2nmYYOa. The chocolate chips I have found at my regular grocery store and the Lily’s brand I have found at Whole Foods and other health foods stores. If you like to buy in bulk, I really like getting them from amazon. I hope that helps! Thanks!

      Reply
      • Annette Miller says

        March 31, 2017 at 7:47 pm

        Thank you so much. Your blog and recipes help me to understand that there is a way to have a sweet tooth without harming my health. Inspirational!

        Reply
        • Natural Sweet Recipes says

          March 31, 2017 at 10:49 pm

          Thanks! I hope you enjoy some of these recipes! :)

          Reply
  2. Julia Mueller says

    March 27, 2017 at 10:10 am

    I can TOTALLY weigh into the caramel discussion! When I was a kid visiting family in Arkansas, we went into a coffee shop where I overheard a guy saying KARR-uh-mel is a substance, whereas KAR-muhl is a flavor. Whether or not that’s true, I have no idea, but I’ve stuck to it ever since. My BF makes fun of me, because I say KARR-uh-mel and he says KAR-muhl.

    ANYHOO! These turtle bars look amazing. ‘Nuff said ;)

    Reply
    • Natural Sweet Recipes says

      March 28, 2017 at 9:55 am

      That is funny! I hadn’t heard of that. Usually I just hear of people insisting on one of the two pronunciations with no reason as to why it’s correct… Honestly, I don’t mind either pronunciation, as long as it gets me to it. :) Thanks!

      Reply

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Dessert obsessed & plant-based recipes lover. Hi, I'm Annie! Join me in living a natural & sweet life.

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