Description
Turtle Cheesecake Bars for the Trim Healthy Mama’s!! Yummy caramel sauce drizzled on top of chocolate & pecan covered cheesecake! Oh my!
Ingredients
Scale
Crust
- 2 cups of almond flour
- 1/4 cup of unsalted butter room temp or warmed
- 1/4 cup of THM Gentle Sweet or 1 tbsp. THM Super Sweet Blend (or 2 tbsp. Truvia or your favorite sweetener)
- Sprinkle of Salt
Cheesecake Filling
- 2– 8 oz. packages of cream cheese
- 2 eggs
- 1 tsp of vanilla
- 1/2 cup of THM GENTLE SWEET or 2 tbsp. of THM Super Sweet Blend (or 1/4 cup of Truvia or your favorite sweetener)
Topping
- Nana’s Little Kitchen’s Caramel Sauce (link is up in the post)
- Half of a 3.5oz bar of 85% dark chocolate chopped
- 1/2 cup pecans chopped
Instructions
Crust
- Mix dry ingredients with the warmed butter.
- Mix until a dough ball is formed.
- Grease a 9X13 baking dish well and press dough completely into the bottom of pan with your fingers.
- Bake the crust for 350 degrees at 15 to 20 minutes until it is golden brown.
- Allow to cool.
Filling
- Mix cream cheese, eggs, sweetener, and vanilla together well.
- Pour into cooled crust and bake for 25 to 30 minutes on 350 degrees until you get golden brown touches to the cheesecake.
- Allow to cool for 5 or so minutes before adding the chocolate/pecan pieces on top.
Topping
- Chop the pecans & chocolate up and mix together.
- Whip up a mixture of the caramel sauce.
- Add pecan and chocolate on top of the warm cake.
- Drizzle the caramel sauce over the top.
- Pop in the fridge for an hour then cut up into squares or bars.
- ENJOY!!!
Nutrition
- Serving Size: 12