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8-Layer Caramel Turtle Brookie Bars (Vegan)

Cookie and brownies are undeniably great enough to hold their own, but put them together and you've got a treat that's like a superhero team-up!

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 bars


Caramel Sauce:

  • 2 tablespoons pure maple syrup
  • 2/3 cup brown sugar
  • 1 cup full-fat coconut milk
  • 2 tablespoons strong black coffee
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Cookie Layer:

  • 1/3 cup Miyoko's "butter" or any dairy free butter cut into pieces
  • 1 1/2 tablespoons coconut cream *see note
  • 1 1/2 tablespoons applesauce or pumpkin puree
  • 1/2 cup brown sugar packed
  • 1/4 cup organic granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all purpose flour
  • 3/4 cup dairy free semi-sweet chocolate chips or chopped chocolate

Brownie Layer:

  • 1 cup + 2 tablespoons sugar
  • 1/2 cup organic vegetable shortening or oil
  • 2/3 cup cocoa powder
  • 1/2 teaspoon instant coffee powder
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat coconut milk
  • 1 cup flour
  • 1/3 cup non-dairy chocolate chunks
  • 1 cup chopped pecans divided


  1. First make the caramel. Combine brown sugar, coconut milk, syrup, and salt in a medium saucepan over medium low heat. Bring to a soft boil and stir occasionally, scraping sugar from sides of pan, for about 5 minutes or until it starts to get thick and develop a dark amber color. Remove from heat and stir in vanilla and coffee then cool for about 5 minutes while you make the cookie dough.

  2. Pre-heat oven to 350 degrees F (180 C) and grease an 8x8 inch glass pan. Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate last, just until combined.
  3. Divide the dough in half and press one half into prepared pan in an even layer. Pour the caramel over the top and bake for about 12 minutes until the edges begin to brown.
  4. While that bakes, mix up the brownie batter. In a small saucepan set over low heat, stir oil with sugar and cocoa powder while whisking. Once warm, remove from heat and scrape into a medium bowl then stir in baking powder, espresso powder, salt, and vanilla until combined. Add the coconut milk then the flour and stir in until smooth.
  5. Remove pan from oven and allow it to sit for about 5 minutes to cool a bit then sprinkle on half of the chocolate and pecans. Gently drop large spoonfuls of brownie batter, starting around the edge and working your way to the middle. Scrape bowl with a rubber spatula and use to spread batter evenly. Return pan to oven and bake for 12 to 15 minutes or until the a toothpick inserted in center comes out clean.
  6. Remove pan, again, and cool it for another 5 minutes to let the brownie layer cool off. Sprinkle remaining nuts and chocolate over top then crumble remaining cookie dough on last. Return to oven and bake for 8 - 10 minutes or until the top crumbs are browned. Cool completely before cutting.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.