Canada has some incredible desserts like sugar pie (tarte au sucre), beaver tails, blueberry grunt and Saskatoon berry pie. The Nanaimo bar, named after Nanaimo, British Columbia are another BIG favourite. A classic Nanaimo bar has three layers:
- The creamy chocolate ganache top layer
- The sweet, dreamy vanilla custard middle layer
- The chocolatey, coconut graham crumb base
The original Nanaimo Bar was actually labelled “chocolate square” in 1952’s Women’s Auxiliary of the Nanaimo Hospital Cookbook. A year later, a similar recipe appeared in Edith Adams’ Cookbook and the delicious treat was officially christened the “Nanaimo Bar”. They are so synonymous with the city that they are named after that they have their own exhibit at the Nanaimo Museum. We are sharing the official Nanaimo-approved Nanaimo Bar with you today!
Bottom Layer Ingredients
1/2 cup unsalted butter (European style cultured) (125ml)
1/4 cup sugar (60ml)
5 tbsp. cocoa (90ml)
1 egg beaten
1 3/4 cups graham wafer crumbs (415ml)
1/2 cup finely chopped almonds (125ml)
1 cup coconut (250ml)
Directions:
- Melt first 3 ingredients in top of double boiler.
- Add egg and stir to cook and thicken.
- Remove from heat.
- Stir in crumbs, coconut, and nuts.
- Press firmly into an ungreased 8″ x 8″ pan.
Second Layer Ingredients
1/2 cup unsalted butter (125ml)
2 Tbsp. and 2 Tsp. cream (30ml)
2 Tbsp. vanilla custard powder (30ml)
2 cups icing sugar (500ml)
Directions:
- Cream butter, cream, custard powder, and icing sugar together well.
- Beat until light.
- Spread over bottom layer.
Third Layer Ingredients
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter (30ml)
Directions:
- Melt chocolate and butter over low heat.
- Cool.
- Once cool, but still liquid, pour over second layer and chill in refrigerator.
If you are a fan of Nanaimo Bars, then you will LOVE Nanaimo bar inspired cocktails. Check out our latest cocktail recipes – you will thank us!
