Nanaimo Bars, Gluten-Free

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!