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Recipes

Scrumptious Layer Bar

This is a family recipe by Eileen Jones, modified by my wife.

Preheat oven to 370 degrees.

In a medium saucepan combine:

• 2 cups chocolate chips
• 2/3 cup evaporated skim milk (one 5.3 ounce can, or half a 12 ounce can)
• 4 ounces cream cheese (one-half a standard size block)

Cook on low heat, stirring until smooth.

Remove from the heat and stir in:

• 1 cups chopped nuts (we use walnuts)
• 1/2 tsp almond extract

In a food processor combine:

• 1 egg
• 2 ounces cream cheese (one-quarter a standard size block)
• 1 cup gluten-free flour mix
• 1 cup almond flour
• 1/3 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp almond extract (yes, it appears multiple times in this recipe)

Pulsing the food processor will make this mixture resemble coarse crumbs.

Distribute the coarse crumb mixture in a 9x13 pan. Spread the melted chocoolate-and-nut filling over that.

Then use the food processor to make a second copy of the same coarse crumb mixture :

• 1 egg
• 2 ounces cream cheese (the final quarter of a standard size block)
• 1 cup gluten-free flour mix
• 1 cup almond flour
• 1/3 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp almond extract (yes, yes)

Sprinkle the second bunch of coarse crumb mixture on top.

Bake for 35-40 minutes until golden.

There is no need to transfer it to a cooling rack.

If you cut it into cookie bars, these may be frozen.