A Canadian classic no-bake Nanaimo bars (with a peanut butter twist)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a rich texture while the milk + cornstarch mix is budget-friendly.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar adds a deeper flavor.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are often lower in calories and pecans can be more affordable.

Get all ingredients measured out before starting.

In a water bath, melt 1 pound of butter with granulated sugar and brown sugar until combined and the egg is tempered.

Add cocoa powder and unsweetened shredded coconut to the mixture and stir until well combined.

Incorporate graham cracker crumbs into the mixture until it comes together.

Press the first layer into a half baking sheet and refrigerate for 30 minutes.

In a stand mixer, combine custard powder, peanut butter, and icing sugar until smooth.

Spread the peanut butter layer over the chilled first layer evenly and refrigerate for 20 minutes.

Melt baker's chocolate with more butter in a water bath until smooth.

Pour the melted chocolate over the chilled peanut butter layer and spread evenly, being careful not to make it too thick.

Chill the final layer until set, then sprinkle flaky salt on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens