This is a trick question, you should go ahead and make these:
The real secret is to use unsweetened chocolate on the tops. My gram had the original Nanaimo bar recipe and lived just outside of Nanaimo. I was skeptical at first, but the bitter balances the super sweet of the bottom, and, If you've ever been to Nanaimo, that makes a lot of sense.
@RobotDiver Ohhh I could see that, I like not too sweet desserts