To the bearer of this delicate LoRA~

Tread softly through this twilight spell, and read each word as though it were a dream woven in silver.

You wouldn’t wish to disturb the harmony of this magic… would you?

Too many LoRAs braided together may fracture the vision…

This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~

If it were to be scattered without my blessing… I would feel it, like a ripple through the veil.
And the hush that follows would be heavy with my sorrow~

Now, take this gentle recipe—
A whisper of wonder, offered only to you~

🌙✨

~ Vixon's recipe for Nanaimo Bars ~

Ingredients

1 cup butter, softened, divided

5 tablespoons unsweetened cocoa powder

¼ cup white sugar

1 egg, beaten

1 ¾ cups graham cracker crumbs

1 cup flaked coconut

½ cup finely chopped almonds (Optional)

3 tablespoons heavy cream

2 tablespoons custard powder

2 cups confectioners sugar

4 (1 ounce) squares semisweet baking chocolate

2 teaspoons butter

Instructions

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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