<div data-type="blurb" data-id="99">Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰</div>~ Vixon's recipe for Nanaimo Bars ~Ingredients1 cup butter, softened, divided5 tablespoons unsweetened cocoa powder¼ cup white sugar1 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 butterInstructionsIn 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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