Nanaimo Bars: a Canadian Specialty!

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.

Prepare a 9x13 inch baking dish and get a double boiler ready.

Mix together 2 cups of graham cracker crumbs, 1/2 cup of ground walnuts, and 1 cup of shredded coconut in a bowl.

In the double boiler, melt 100 grams of butter over medium heat.

Once melted, add in 1/4 cup of granulated sugar and 1/4 cup of cocoa powder; stir until combined.

Crack 1 egg into the mixture and stir quickly to avoid curdling; continue stirring until smooth.

Fold the chocolate mixture into the graham cracker crumb mixture using your hands to ensure uniformity.

Press the mixture firmly into the bottom of the prepared baking dish.

For the second layer, mix together 3 cups of icing sugar, 70 grams of melted butter, 4 tablespoons of custard powder, and 3 tablespoons of milk until thick.

Spread the custard mixture evenly over the first layer in the baking dish.

Refrigerate the bars for about 2 hours until the second layer firms up.

For the final layer, melt 30 grams of butter and 270 grams of semi-sweet chocolate together in a pan over low to medium heat until smooth.

Pour the melted chocolate over the second layer and spread evenly.

Cover the dish with Saran Wrap and refrigerate until the chocolate hardens, about a couple of hours.

Once set, cut into squares and serve cold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens