Nanaimo Bars

Recipe by: Donna Washburn, Heather Butt | from 125 Best Gluten-Free Recipes

Cookstr

Course: Dessert

Total Time: Under 4 Hours

Skill Level: Moderate

Cost: Moderate

Photo by: Mark Shapiro

Named for the city on Vancouver Island in British Columbia, Canada, these no-bake squares are family favorites in our households.

Yield: Makes 3 dozen bars

INGREDIENTS

Base:

1/3 cup (75 mL) butter, melted
1 egg
1 tsp (5 mL) vanilla extract
1/3 cup (75 mL) unsweetened cocoa powder
2 tbsp (25 mL) granulated sugar
2 cups (500 mL) hazelnut flour (see Variations)
1 cup (250 mL) unsweetened desiccated coconut
½ cup (125 mL) chopped walnuts

Filling:

¼ cup (50 mL) butter, softened
3 tbsp (45 mL) milk
¼ cup (50 mL) GF custard powder (optional) (see Notes)
2 cups ( 500 mL) GF sifted confectioner’s (icing) sugar

Glaze:

1 tsp (5 mL) shortening
1 to 2 oz (30 to 60 g) semi-sweet chocolate, cut into 6 pieces

Equipment:

9-inch (2.5 L) square pan, lightly greased

Directions

1. Base: In a large bowl, blend together melted butter, egg and vanilla. Add cocoa, sugar, hazelnut flour, coconut and walnuts. Stir until combined. Spread evenly in prepared pan. Chill completely.

2. Filling: In a separate bowl, using an electric mixer, cream butter. Slowly add milk, custard powder, if using, and confectioner’s sugar. Mix until combined. Spread over base and chill.

3. Glaze: In a small bowl, microwave shortening and chocolate on Medium for 1 to 2 minutes. Stir until completely melted. Drizzle in ribbons over chilled filling. Refrigerate before cutting into squares.

Variations:

Substitute gluten-free white cake crumbs, almond flour or pecan flour for hazelnut flour.

For a more traditional thick glaze, melt together 3 to 4 oz (90 to 120 g) semisweet chocolate and 1 tbsp (15 mL) butter. Substitute an equal amount of instant vanilla pudding mix for custard powder.