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Gluten Free Pretzel Turtle Bars

Posted by kumquat
February 27, 2014
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A quick and easy dessert recipe, these Gluten-Free Pretzel Turtle Bars are sure to be a hit!

by

 

There is an unfortunate and erroneous opinion that "gluten-free" is synonymous with "flavor-free".

Yes, of course, I've eaten some gluten-free products that were somewhat reminiscent of cardboard. But I've also had plenty of flavorless eats in my gluten days too!

One of the things I love about being gluten-free is thinking out of the (refined wheat) box, using flours that are packed with flavors, nutrients, fiber, and creativity. Coconut, almond, teff, quinoa, pecan, chestnut... the list is long, exciting, and totally gluten-free delicious. But it doesn't stop there! How about grinding up popcorn for a savory tart crust? Or corn chips to make waffles? Or gluten-free pretzels to make a shortbread crust?

You can't convince me (or the crowd of our friends that devoured them) that these gluten-free goodies have no flavor.

 

A quick and easy dessert recipe, these Gluten-Free Pretzel Turtle Bars are sure to be a hit!

A quick and easy dessert recipe, these Gluten-Free Pretzel Turtle Bars are sure to be a hit!

Everyone is sure to love these easy Gluten-Free Turtle Pretzel Bars!
A quick and easy dessert recipe, these Gluten-Free Pretzel Turtle Bars are sure to be a hit!

Gluten Free Pretzel Turtle Bars

Yield

20 servings

Ingredients

  • 5 1/2 cups gluten-free pretzel twists (such as glutino), divided
  • 1/4 cup sugar
  • 10 tablespoons butter, melted
  • 1 (14-ounce) can sweetened condensed milk
  • 1 1/2 cups coarsely chopped pecans
  • 1 1/4 cups dark chocolate chips

Directions

  1. Preheat oven to 350°. Line a 13- x 9-inch pan with parchment paper, leaving a 1-inch overhang. Spray with cooking spray.
  2. Pulse 4 1/2 cups of pretzels in the bowl of a food processor until they resemble coarse meal. Add sugar and butter and pulse until mixture combines.
  3. Transfer mixture to prepared pan. Spread evenly and press mixture down with the bottom of a measuring cup. Drizzle sweetened condensed milk evenly over crust mixture. Sprinkle with remaining 1 cup pretzels, pecans and dark chocolate; gently press into milk.
  4. Bake at 350° for 22 minutes or until mixture bubbles and chocolate melts. Cool completely on a wire rack. Chill for 30 minutes or until chocolate is set. Using parchment overhangs, remove bars from pan. Peel off parchment and cut into squares. 

*Recipe adapted and inspired by this Martha Stewart cookie.

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kumquat

kumquat
Gretchen F. Brown, R.D., is the author of the GLUTEN FREE KITCHEN Feature on HealthyAperture. She is also the founder of Kumquat Blog, a gluten-free blog devoted to the belief that gluten-free food can and should be easy to prepare, wholesome, and delicious enough for everyone. She recently authored a cookbook, Fast & Simple Gluten-Free, featuring fresh and classic favorites in 30 minutes or less. Gretchen has worked in the test kitchens and photography studios of Oxmoor House and is now a freelance recipe developer, food stylist, food writer, and food photographer. She has been gluten-free for several years, as a result of a lifetime of stomach pains and health problems. A military spouse for nearly 13 years, she lives with her husband, son, and two daughters in Upstate New York.
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