Almond Fudge Bars

Fish Free Gluten Free 

Just one tablespoon of chestnut flour adds a hint of roasted nut flavor to these delicate, sweet bars. From the "Gluten Free Every Day Cookbook" by Robert M. Landolphi

30 Glutino Chocolate Wafers
2 tablespoons light brown sugar
1 tablespoon chestnut flour Pinch of salt
4 tablespoons unsalted butter, melted

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
6 tablespoons corn syrup
3 cups sliced almonds
3 tablespoons heavy cream
2 ounces unsweetened chocolate, chopped

Preheat the oven to 350°F. Line an 8-inch square pan with aluminum foil and butter the bottom and sides of the foil.

For the crust: In a food processor, combine the wafers. the 2 tablespoons brown sugar, the chest¬nut flour, and salt. Pulse to grind. Add the melted butter and process until a fine meal forms. Press the mixture evenly and firmly over the bottom and sides of the prepared pan to make a crust. Refrigerate for 15 minutes, and then bake for 10 minutes, or until lightly browned

Meanwhile, prepare the filling: Combine the 3/4 cup butter, 3/4 cup brown sugar, and corn syrup in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Cook and stir for 1 minute, then stir in the nuts and cream. Cook stirring for 2 minutes, or until slightly thickened. Remove from the heat and stir in the chocolate until melted. Pour into the hot crust and bake until bubbly in the center, 12 to 15 minutes.
Remove from the oven and let cool complete Unmold the cake, remove the foil, and cut into 24 bars. 

Makes 24 bars.

Recipe from Gluten Free Every Day Cookbook by Robert M. Landolphi
(Andrew McMeel Publishing, LLC - 2009)

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