For LoRA Usage Please Read Details -------&gt;Please avoid using too many LoRA's as that can mess up your image!~ Vixon's recipe for Nanaimo Bars ~Ingredients:1 cup butter, softened, divided5 tablespoons unsweetened cocoa powder¼ cup white sugar1 large egg, beaten1 ¾ cups graham cracker crumbs1 cup flaked coconut½ cup finely chopped almonds (Optional)3 tablespoons heavy cream2 tablespoons custard powder2 cups confectioners' sugar4 (1 ounce) squares semisweet baking chocolate2 teaspoons butterInstructions:In a double boiler, combine 1/2 cup softened butter, cocoa powder, and sugar. Stir occasionally until melted and smooth. Beat in egg and stir until thick, 2 to 3 minutes. Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8x8-inch pan. For the middle layer, beat remaining 1/2 cup softened butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set. While the second layer is chilling, melt semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread melted chocolate mixture over chilled bars. Let the chocolate set before cutting into squares.

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THIS IS A REPRINT!Go to original author to check their other models or to support them. <hr /> For LoRA Usage Please Read Details -------&gt;Please avoid using too many LoRA's as that can mess up your image!~ Vixon's recipe for Nanaimo Bars ~Ingredients:1 cup butter, softened, divided5 tablespoons unsweetened cocoa powder¼ cup white sugar1 large egg, beaten1 ¾ cups graham cracker crumbs1 cup flaked coconut½ cup finely chopped almonds (Optional)3 tablespoons heavy cream2 tablespoons custard powder2 cups confectioners' sugar4 (1 ounce) squares semisweet baking chocolate2 teaspoons butterInstructions:In a double boiler, combine 1/2 cup softened butter, cocoa powder, and sugar. Stir occasionally until melted and smooth. Beat in egg and stir until thick, 2 to 3 minutes. Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8x8-inch pan. For the middle layer, beat remaining 1/2 cup softened butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set. While the second layer is chilling, melt semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread melted chocolate mixture over chilled bars. Let the chocolate set before cutting into squares.

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