Art of Gluten-Free Baking/http://artofglutenfreebaking.com
Nanaimo Bars, Gluten-Free
-adapted from the City of Nanaimo website
Equipment Needed
-stand mixer or hand mixer
-8 x 8" baking pan
First step: make gluten-free Graham Crackers
-once baked, crush enough crackers to get 1 1/4 C of graham cracker crumbs
Ingredients
Bottom Layer:
1/2 C butter
1/4 C granulated sugar
5 TBL unsweetened cocoa
1 large egg, beaten
1 1/4 C graham cracker crumbs
1/2 C finely chopped almonds (I toasted mine before I chopped them)
1 C shredded coconut (can be sweetened or unsweetened. I used sweetened)
Middle Layer:
1/2 C unsalted butter, softened
2 TBL heavy cream
2 TBL vanilla custard or pudding powder (such as Bird’s Custard Powder, which is gf)
2 C powdered sugar
Top Layer:
4 oz. semi-sweet chocolate chips
2 TBL unsalted butter
Bottom Layer Method:
-melt the butter, sugar and cocoa in top of a double boiler. (Or if you are very careful, you can do it on the stovetop in a regular pot over low heat)
-whisk in the egg and stir to cook and thicken
-remove from heat and stir in the graham cracker crumbs, nuts, and coconut. Press firmly and evenly into an ungreased 8″x8″ pan
Middle Layer Method:
-cream the butter, cream, and custard powder in a large bowl with an electric mixer
-gradually add the powdered sugar and beat until smooth and spreadable
Top Layer Method:
-melt chocolate and butter over low heat. Cool.
-once cool, pour over middle layer, spread evenly, and chill
-cut into squares.
Makes about 20 bars, depending on how large you cut them.
Enjoy!