Nanaimo Bars Recipe- gluten free

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 of butter in a pot over very low heat.

Butter a 9x13 inch pan.

Once the butter is mostly melted, add 1/2 cup of white sugar, 5 tablespoons of cocoa powder, and 1 teaspoon of vanilla extract to the pot; stir until all the sugar dissolves.

Lightly beat the egg in a separate bowl.

Temper the egg by adding a little bit of the hot mixture to it, stirring continuously, until the egg mixture is warm enough to add back to the pot without cooking the egg.

Add 3/4 cup of graham cracker crumbs and 3/4 cup of shredded coconut to the pot; stir until combined.

Spread the mixture evenly into the greased 9x13 pan and pat it down.

Cover and refrigerate for about 30 minutes.

In a stand mixer, combine 1/2 cup of softened butter, 2 cups of icing sugar, 3 tablespoons of instant vanilla pudding mix, and milk; mix until smooth and thick.

Spread the cream mixture over the chilled chocolate layer in the pan and refrigerate for another 30 minutes.

Melt 1/2 cup of semi-sweet chocolate chips and 2 tablespoons of butter in a pot over low heat until smooth.

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

Refrigerate for 15 minutes to allow the chocolate to set slightly.

Cut into squares while the chocolate is still slightly soft to avoid snapping.

Return the cut bars to the fridge for as long as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens