Gluten Free Neapolitan Squares Recipes

Steps:

• For first layer, combine all ingredients and press into greased 9"x9" pan.
• Bake in a preheated 350* oven for 10 minutes.
• For second layer, combine coconut with milk and spread over bottom layer.
• Bake in a preheated 350* oven for 20 minutes and allow to cool.
• For third layer, beat all ingredients together, adding more juice if necessary.
• Spread over cooled bars and store at least one day in an airtight container before cutting.
• Enjoy!

Steps:

• Bottom Layer: Preheat oven to 350°F.
• Combine first four ingredients.
• Press into a greased 9"X9" pan with greased sides.
• Bake for 10 minute.
• Second layer: Combine coconut and condensed milk.
• Spread over bottom layer.
• Bake for 20 minutes or until a slight tinge of light brown begins to show on edges.
• Cool before frosting.
• Icing: Beat icing sugar, remaining butter and cherry juice together.
• You may need more juice to make it soft enough to spread.
• Spread over cooled bars.
• Cover tightly and store at least one day to soften.
• Can be use the same day as baked but will be more difficult to cut.
• Yield is 36 bars.
• N.
• B.
• If you do not have cherry juice, use water with a bit of red food colouring with 1/4 tsp cherry or almond flavouring.