Gluten Free Neapolitan Squares Recipes

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NEAPOLITAN SQUARES



Neapolitan Squares image

Posted by request. Recipe by Jean Pare from "Company's Coming 150 Delicious Squares". Does not cooling prior to frosting.

Provided by Boxerwing

Categories     Bar Cookie

Time 40m

Yield 36 bars

Number Of Ingredients 9

1 1/4 cups graham cracker crumbs
1/2 cup butter or 1/2 cup margarine, melted
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 cups medium grind coconut
11 ounces sweetened condensed milk
2 cups icing sugar
4 tablespoons butter or 4 tablespoons margarine
3 tablespoons maraschino cherry juice

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 NEAPOLITAN SQUARES



Gluten-Free Neapolitan Squares image

Make and share this Gluten-Free Neapolitan Squares recipe from Food.com.

Provided by katii

Categories     Bar Cookie

Time 45m

Yield 36 squares, 36 serving(s)

Number Of Ingredients 9

1 cup gluten-free graham cracker crumbs
3 tablespoons butter, melted
1/4 cup brown sugar
1/3 cup all-purpose gluten-free flour
1 1/2 cups unsweetened dried shredded coconut
1 (11 ounce) can sweetened condensed milk
1 1/2 cups icing sugar
1 tablespoon butter
3 tablespoons maraschino cherry juice

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!

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