How To make Turtles On The Run
20 Caramel candies
1 tb Milk
1/2 c Unsalted butter; melted
1/2 c All-purpose flour
1/2 c Packed light brown sugar
1 1/2 c Quick-cooking oats
1/2 c Semisweet chocolate chips
1/2 c Broken pecans
Preheat oven to 400 degrees. In a double boiler, cook caramels and milk, stirring occasionally until smooth. Pour chocolate chips into a plastic bag and set in a pan of hot water to melt. In a bowl, for the crust, mix together butter, flour, brown sugar and oats. Stir and press into buttered 8 inch square glass dish. Bake crust in the oven for about 5 minutes and then set aside. When caramel is smooth, pour over crust and pour melting chocolate chips over caramel. Sprinkle pecans on top. Refrigerate until ready to eat, and cut into bars when ready to serve, about 15 minutes. FOOD IN A FLASH SHOW #FF2079 -----
How To make Turtles On The Run's Videos
Keto Caramel Candy Recipes- Twix & Turtles
I love Halloween and candy is really a big weakness for me. I don't understand how people can just have hoards of peanut butter cups and just let them sit there for a year (cough cough, my husband) drives me crazy!!! Especially if I don't have keto alternatives on hand. The store bought candy is ok and will curb the craving for awhile but they are nothing compared to the homemade minimal ingredient candies. I feel like the store bought stuff just has so much weird stuff added to it that it just tastes not real. I've had HighKey pecan caramel clusters and they are ok but still a kind of weird taste to it, same with slim fast ones. So I bring you my version of Twix and Turtles (pecan caramel clusters).
Ingredients, blog link and macros below!!!!
Keto Reese's Cups-
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Infrared Thermometer -
Pyrex measuring cups -
Bench Scraper-
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Granular monkfruit-
Coconut Flour -
Xanthan Gum -
Sweetleaf Sweet Drops Liquid Sweetener, Caramel -
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Splenda Allulose -
It's Just Allulose -
Big Box of Allulose -
Liquid Stevia -
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Shortbread cookie base:
16 g egg white powder (approximately 2 Tbs.)
48 g granular monkfruit/erythritol (approximately 1/4 Cup)
55 g coconut flour (approximately 1/2 Cup)
1/4 tsp xanthan gum
1/2 tsp caramel stevia (or regular)
60 g coconut oil (melted) (1/4 Cup/4 Tbs.)
Keto Chewy Caramel (need 2x for 40 Twix bites)
160 g/ (approx. 1 Cup) Allulose
2 Tbs. Water (enough to moisten around the edges)
14 g/1 Tbs. Heavy cream
56 g/4 Tbs. Salted butter
1 tsp. Vanilla extract
Macros: 1 of 40 bites using Baked Believe semi-sweet Chocolate chips
80 Calories
7 g Fat
6 g Total Carbs
2 g Fiber
2 g Sugar Alcohol
2 g Net Carb
1 g Protein
Turtles
168 g/6 oz. Pecan Halves (toasted)
1 Batch of Keto Chewy Caramel
9 oz. /1 bag of Keto Chocolate
1-3 Tbs. Coconut Oil
Liquid stevia to sweeten chocolate (optional)
Macros 1 of 24 using Lily's Dark Chocolate Chips
120 Calories
11 g Fat
7 g Total Carbs
4 g Fiber
2 g Sugar Alcohol
1 g Net Carb
1 g Protein
Blog link to Full Recipe-
How They're Made: Pecan Turtles
Pecans, caramel and chocolate, what's not to love about pecan turtles!? We've changed how we made our pecan turtles a lot over the years, and this is just how we're currently making them. Who knows how we'll be making them next year! ????
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Gooey KETO PECAN TURTLES Recipe - Easy no sugar recipe!
These Keto Turtles are the stuff dream are made of. With toasted pecans, gooey caramel, and rich chocolate, these sugar-free nut clusters are as good as the original. Be prepared to fight with your loved ones for the last one!
????️ Keto Pecan Turtles Recipe:
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► COOKBOOKS
The Ultimate Guide to Keto Baking:
Easy Keto Desserts:
► CAROLYN RECOMMENDS
Allulose:
Swerve Brown:
Sugar Free Chocolate:
Xanthan gum:
Disclaimer: product links may include affiliate links.
Chapters:
0:00 Intro
0:18 Make the caramel
1:29 How to whisk in xanthan gum (so it doesn't clump!)
2:29 Toast the pecans
3:08 Arrange the pecans
3:39 Add the caramel
5:00 Prepare the chocolate
5:50 Taste test
OTHER VIDEOS YOU'LL LOVE ►
Keto Caramel Sauce:
Keto Caramel Butter Bars:
Keto Chocolate Protein Muffins:
#ketodessert #ketorecipes
VEGAN TURTLES || Whole Plant Based Food || Dreena Burton
Today we are making wfpb chocolate covered TURTLES!
????????????Full recipe coming this week, sign up here:
???? NutJar: (10% off with code: DREENA)
????OIL-FREE chocolate: Nibble Chocolate
???? RAW nut butter & Dragon Fruit Powder through Wildnerness Poets, Wilderness Poets discount code DREENA10:
????Breville mini-processor with immersion: breville.oie8.net/kXGj0
???? Dreena's Kind Kitchen:
#vegan #veganrecipes #dreenaburton #wholeplantbasedfood
Chocolate Coconut Turtles recipe
Hello everyone,
I know its been a while since my last video but now I'm back with a new recipe just in time for the summer season, Chocolate Coconut Turtles with Macadamia Nuts. I hope you enjoy this tasty, coconut treat!
Thanks and God Bless
Recipe:
1/3 Cup of Soften Salted Butter
1/3 Cup of Brown Sugar
3 Eggs
1 Teaspoon of Vanilla Extract
1 Can of Sweeten Condensed Milk
14 Ounces of Shredded Coconut
1/3 Cup of Flour
2 Cups of Dark Chocolate Candy Melts
6 Ounces of Chopped Macadamia Nuts
Chocolate Turtles
Delicious chocolate ganache topping homemade soft chewy caramel, topping crunchy pecans! The homemade caramel is so worth making!
Start by placing through your baking trays on your counter and placing parchment on them. Or, butter them very well.
Caramel recipe:
Place two Cups Half and half or heavy cream into a deep pot. Bring to just warm temperature on medium heat. Remove one cup and set aside.
Add 2 cups of sugar
1 teaspoon of salt
1 Cup karo syrup
Mix well and stir constantly until mixture boils.
Add back in the half-and-half or cream very slowly so that the mixture never stops boiling. 
Add in 1/3 cup of butter in pieces so that the mixture never stops boiling.
Stir occasionally on medium heat until a ball forms when placed in ice water. If you have a candy thermometer bring mixture to 248°, then take off heat and set aside while you make the ganache.
Ganache:
Place one cup of heavy cream or half-and-half into your microwave until it’s hot but not boiling, about one minute to 1 1/2 minutes. Then add in a cup of chocolate chips and mix well until mixture combines and is glossy.
Take a large spoon and cover each set of pecans with a spoonful of the caramel until they’re all covered, then go back with the caramel that’s left and re-top until your caramel is all gone.
Use an offset spatula or a butter knife to spread ganache on top of the caramel and you’re done!
Enjoy this recipe dedicated to my mother Sherry who made this for us all every Christmas!