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.
Everyone is sure to love these easy Gluten-Free Turtle Pretzel Bars! Tweet this
Gluten Free Pretzel Turtle Bars
- 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
- Preheat oven to 350°. Line a 13- x 9-inch pan with parchment paper, leaving a 1-inch overhang. Spray with cooking spray.
- 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.
- 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.
- 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.