Best Gluten Free Neapolitan Squares Recipes

GLUTEN-FREE NEAPOLITAN SQUARES

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!

LAYERED NEOPOLITAN SQUARES

Steps:

• Bottom: Mix the 4 first ingredients together. Put in a greased 9x9 baking pan (grease the sides also). Cook in the oven at 350 F for 10 minutes.
• Second Layer: In a clean bowl, mix coconut and condensed milk. Spread this mixture on the bottom, in the pan. Cook in the oven at 350 F for 20 minutes, or until the cookie begins to golden on the sides. Let cool before icing.
• Icing: Beat all ingredients of the icing together, adding juice, if needed to have a good consistency. Put the icing on the cold cookie. Put in an hermetic container and let rest at least one day to let the cookie soften. You can eat the squares the same day but they're harder to cut when fresh.

NEAPOLITAN SQUARES

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.

GLUTEN-FREE APPLE SQUARES

Steps:

• Combine butter, eggs, sugar, baking soda, vanilla, cinnamon, and flour in a large bowl.
• Beat until well mixed.
• Add apple and stir to mix.
• Scrape into a greased 9"x9" pan and bake in a preheated 350* oven for 40 to 50 minutes.
• Cool for 15 minutes before sifting icing sugar overtop (or ice with caramel icing).
• Enjoy!

NEAPOLITAN CREAM CHEESE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, melted butter and 1 egg until soft dough forms. Press dough in bottom of pan. Bake 10 minutes. Cool 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and the remaining 2 eggs with electric mixer on medium speed until smooth. Spread over cookie base.
• Bake 30 to 35 minutes or until set. Cool 30 minutes. Spread frosting over cream cheese layer. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.