my own concept artHey 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! 🥰~ Vixon's recipe for Nanaimo Bars ~Ingredients<ul><li>1 cup butter, softened, divided</li><li>5 tablespoons unsweetened cocoa powder</li><li>¼ cup white sugar</li><li>1 egg, beaten</li><li>1 ¾ cups graham cracker crumbs</li><li>1 cup flaked coconut</li><li>½ cup finely chopped almonds (Optional)</li><li>3 tablespoons heavy cream</li><li>2 tablespoons custard powder</li><li>2 cups confectioners sugar</li><li>4 (1 ounce) squares semisweet baking chocolate</li><li>2 teaspoons butter</li><li></li></ul>InstructionsIn 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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