NANAIMO BARS - delíciosa sobremesa canadense

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.

Melt 1/2 cup unsalted butter in a saucepan.

Add 1/4 cup cocoa powder to the melted butter and mix well.

Remove from heat and stir in 1 teaspoon vanilla extract.

Temper the beaten egg by adding a little of the chocolate mixture to it, then mix it back into the saucepan.

Add 1/4 cup granulated sugar and mix until dissolved.

In a separate bowl, combine 2 cups crushed Maizena cookies and 1 cup shredded coconut.

Pour the chocolate mixture over the cookie and coconut mixture and mix until well combined.

Press the mixture into a removable bottom pan and refrigerate while preparing the pastry cream.

In a saucepan, combine 1 1/2 cups milk, 1/4 cup cornstarch, 1 teaspoon vanilla extract, 3 egg yolks, and 1/2 cup granulated sugar.

Whisk the mixture over medium heat until it thickens, stirring constantly to prevent burning.

Once thickened, remove from heat and let cool, covering with plastic wrap to prevent a skin from forming.

Beat 1 cup unsalted butter until creamy, then gradually add the cooled pastry cream until well combined.

Spread the cream over the chilled cookie layer in the pan.

Melt 1 1/2 cups dark chocolate and 1 tablespoon butter in the microwave in 30-second intervals until smooth.

Pour the melted chocolate over the cream layer, spreading it evenly without mixing it in.

Refrigerate the assembled bars until set, then slice and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens