British Columbia: Nanaimo Bars
The Nanaimo bar is a no-bake Canadian dessert known for its rich layers and texture. Originating from British Columbia, it features three layers: a crumbly base of digestive biscuits, coconut, and cocoa; a creamy custard in the middle; and a smooth chocolate top.
Early Mentions and Origins
The first known recipe for Nanaimo bars was in the 1952 Women’s Auxiliary to the Nanaimo Hospital Cookbook, credited to Mabel Jenkins, who named it “Chocolate Square.” Around the same time, a similar recipe called “London Fog Bar” appeared in a Vancouver cookbook, highlighting its popularity in British Columbia. The Nanaimo bar gained national recognition in the 1970s through community cookbooks, bake sales, and home kitchens across Canada..
Why called Nanaimo?
Nanaimo, a city on Vancouver Island in British Columbia, gives its name to the bar. The city adopted the dessert as a local symbol, strengthening its role in Canadian culture. Nanaimo’s beautiful harbor and lively community added to the bar’s attractive story and popularity.
Elbows up Canada…
The Nanaimo bar is a popular dessert across Canada and beyond. It has appeared on stamps, been celebrated at festivals, and inspired discussions about the best recipe. There are many versions, like mint, peanut butter, and mocha, each adding a twist to the original. In 1986, Nanaimo held a contest for the best recipe, receiving over 100 entries. The recipe submitted by Joyce Hardcastle, a resident of Nanaimo, was unanimously selected by a panel of judges. The Nanaimo bar was popularized nationwide after being highlighted as a classic Canadian dessert at Expo 86.
The Nanaimo bar is more than dessert; it's a part of Canadian culture. From its simple origins in Nanaimo to becoming a national favorite, it symbolizes Canadian history. Enjoyed with coffee or as a dessert at celebrations, it continues to delight and represent tradition.
This particular recipe requires that the custard be homemade, and it does take a bit more time, so it would be recommended to prepare it a day in advance of when you plan to enjoy this delicious treat. I also chose to make my own digestive biscuits, which create a delightful and flavorful base for the Nanaimo Bars. Since this is a very rich and indulgent recipe, cutting it into 48 squares allows for numerous portions, making it easy to share with friends and family.
Nanaimo Bars Recipe:
By Zosia Culinary Adventures | Date: April 07, 2025
Preparation time: 10 hours including refrigeration time
Bake Time: No Baking involved
Yield: 48 squares
Ingredients for the Base of the Nanaimo Bar:
125 g unsalted butter
120 g dark 72% chocolate, cut up
3 tablespoons brown sugar
3 tablespoons dark good quality cocoa powder
120 g digestive biscuits, crushed
120 g walnuts, chopped
50 g shredded coconut
Ingredients for the custard:
200 ml 2% milk
500 ml 35% cream
50 g cornflour
1 vanilla bean
2 large eggs
2 egg yolks
100 g sugar
250 g unsalted soft butter
Ingredients for the chocolate glaze:
100 g milk chocolate, cut up
100 g 72% dark chocolate, cut up
2 tablespoons sunflower oil
5 tablespoons shredded coconut
Instructions:
Grease the bottom and sides of an 8-inch square pan with plenty of butter. Then, line the pan with parchment paper so it fits well. This will help you remove the Nanaimo bar easily after it's made and cooled.
In a medium saucepan, melt chocolate with butter, brown sugar, and cocoa powder. Heat gently, stirring constantly until everything is melted and smooth.
Place the digestive biscuits into the ziploc bag and then use a heavy kitchen tool, such as a mallet or a rolling pin, to pound the biscuits until they are transformed into fine, consistent crumbs.
Put the walnuts into the ziploc bag, spread them out without crowding, and gently pound them until they are coarsely crushed.
Combine the chocolate mixture with biscuit crumbs, coconut, and walnuts in a large bowl.
Pour the mixture into the square pan. Press down with your hands or spatula and chill until needed.
To make the creamy custard, start by heating milk and cream in a nonstick saucepan on medium heat. Split the vanilla bean and scrape out the seeds, then add both the seeds and the pod to the warm milk. Stir gently to mix the flavors. Cover the saucepan and let it sit on low heat for about 30 minutes to let the vanilla flavor infuse into the milk.
In a large bowl, mix cornflour, sugar, eggs, and egg yolks. Heat the milk until it just boils. Pour 125 ml of hot milk into the egg mixture and stir. Then, add this mixture to the rest of the hot milk, stirring constantly. Cook until it thickens. Leave the custard to cool for 30 minutes.
Beat the butter until light and creamy. Spread the custard on the chocolate base and refrigerate for 2 hours.
For the glaze, carefully melt the chocolates with oil in the small stainless steel bowl placed over the gently simmering water, a technique known as Bain Marie or water bath. This method allows for even melting and helps prevent the chocolates from burning or seizing, ensuring a smooth and glossy finish.
Quickly spread the chocolate glaze over the chilled custard and sprinkle with shredded coconut. Refrigerate for at least 6 hours.
Remove the delicious Nanaimo bar from the pan and carefully cut it into small, bite-sized squares. To achieve nice and even cuts, use a sharp knife that has been heated slightly before slicing through the rich layers.
