Idiot Proof Nanaimo Bars

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 unsalted butter in a large pot over medium-low heat.

Add 1/4 cup white granulated sugar and 5 tablespoons cocoa powder to the melted butter; whisk until combined.

Stir in 1/8 teaspoon kosher salt.

Turn the heat back on and add 1 large egg; whisk for 3-4 minutes until thickened to a custard-like consistency.

Remove from heat and mix in 1 cup sweetened shredded coconut, 1 3/4 cups graham cracker crumbs, and 1/2 cup finely diced pecans until well combined.

Press the mixture into an 8x8 inch baking pan lined with parchment paper; freeze for 10-15 minutes.

In a mixing bowl, combine 1 3/4 cups powdered sugar, 1/2 cup unsalted butter, 2 tablespoons custard powder, and 2 tablespoons heavy cream; mix with an electric mixer for 3-4 minutes until smooth.

Spread the custard mixture over the chilled base layer and freeze for another 10 minutes.

Melt 8 ounces semi-sweet chocolate chips and 1/4 cup unsalted butter in the microwave in 20-second intervals, stirring in between.

Stir in 1 tablespoon light corn syrup for glossiness.

Spread the chocolate mixture over the custard layer and smooth it out.

Refrigerate for 1-2 hours until set; cut into squares and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens