Ingredients for Gluten Free Neapolitan Squares
- Gluten Free Graham Cracker Crumbs
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- Gluten Free Flour
- Unsweetened Dried Shredded Coconut
- Sweetened Condensed Milk
- Icing Sugar
- Maraschino Cherry Juice
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How to Make Gluten Free Neapolitan Squares
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter into three equal portions. Stir in the cocoa powder into one portion, and the strawberry extract into another portion. Leave one portion plain.
- Layer the batter in the prepared pan, starting with the chocolate layer, followed by the vanilla layer and then the strawberry layer. Swirl the layers together slightly with a knife or toothpick for a marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the bars cool completely in the pan before cutting into squares. Refrigerate for at least 30 minutes before serving for optimal chewiness.
- Dust with powdered sugar (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
45g
Fat
16g
Carbs
4g
