How to make Nanaimo Bars | Canadian Food

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 pan by lining it with parchment paper.

In a pot over medium heat, melt together 1 cup of butter and 1/2 cup of sugar.

Add 1/2 cup plus 2 tablespoons of cocoa powder and 1 teaspoon of vanilla; stir until the butter is melted and sugar is dissolved.

Add 2 beaten eggs and stir to combine, then turn off the heat.

Add 2 cups of sweetened shredded coconut, 1 cup of sliced almonds, and 1 cup of graham cracker crumbs; stir until completely combined.

Press the mixture into the prepared 9x13 pan and refrigerate.

In a stand mixer, beat 1/2 cup of butter until light and fluffy.

Add 4 cups of icing sugar, 4 tablespoons of custard powder, and 6 tablespoons of milk; mix until light and fluffy.

Spread the icing over the chilled chocolate base and refrigerate.

In a pot over medium-low heat, melt 8 oz of dark chocolate and 1/2 cup of butter, stirring constantly until melted.

Pour the melted chocolate over the chilled middle layer and spread evenly.

Chill for about 10 minutes before slicing into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens