Randy Makes Nanaimo Bars for Mother's Day

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.

Line an 8x8 inch baking pan with parchment paper and set it aside.

Crush the graham crackers in a large microwavable bowl.

Combine 3/4 cup of butter, cocoa powder, granulated sugar, and salt in the bowl and microwave until the butter is melted; stir until the sugar is dissolved.

Add the graham cracker crumbs, coconut, and chopped nuts to the mixture; stir until everything is well mixed.

Press the mixture firmly into the bottom of the baking pan and put it in the fridge.

In a separate bowl, beat 2/3 cup of butter until smooth; then add the pudding mix and powdered sugar in stages, beating well after each addition.

Beat for 4 to 5 minutes or until the mixture is light and fluffy.

Spread the filling over the crust and put it back in the fridge.

Combine the chocolate and 2 tablespoons of butter in a medium microwave-safe bowl; microwave in 30-second intervals, stirring between each until the chocolate is almost melted, then stir until smooth.

Spread the chocolate ganache over the filling and refrigerate for at least 2 hours.

Cut into pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens