Lock Down No Bake Chocolate Bars Recipe | Nanaimo Chocolate Bar | Dessert Recipes

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.

Crush 3/4 cup of Maori or digestive biscuits in a mixing bowl.

Add 2 tablespoons of sugar, 2 1/2 tablespoons of cocoa powder, 1/2 cup of desiccated coconut powder, and 1/4 cup of chopped nuts to the bowl.

Break 1 large egg yolk and fold everything together until combined.

Line a baking tray with foil and press the biscuit mixture into the tray evenly.

Bake in the oven at 200 degrees Celsius for about 10 minutes.

In a separate bowl, mix 2 cups of powdered sugar, 4 tablespoons of custard powder, and 200ml of cream until smooth and velvety.

Add 3/4 cup of butter to the mixture and combine until well blended.

Spread the custard layer over the baked biscuit layer and refrigerate for about 30 minutes.

For the chocolate layer, melt 1/4 cup of butter and 225 grams of chocolate in the microwave for 30 seconds, then stir until smooth.

Spread the melted chocolate over the custard layer and chill for 2 to 3 hours before cutting into bars.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens