The exact origins of Nanaimo bars are unknown, but the earliest known recipe was published in the Women’s Auxiliary of the Nanaimo Hospital Cookbook in 1952 under the name “chocolate square.” The recipe was later published in the Vancouver Sun in 1953 under the name “Nanaimo bar.”
Some people say that the bars were created by miners’ wives as a way to provide their husbands with a nutritious and satisfying snack to take to work. Others say that the bars were invented by a local baker who wanted to create a dessert that was both delicious and easy to make.
Whatever their origins, Nanaimo bars quickly became a popular treat in Nanaimo and throughout British Columbia. Today, they are one of Canada’s most iconic desserts, and they are enjoyed by people all over the world.
Canadian Sweet Nanaimo Bars
Equipment
- Small bowl
- Food processor or mortar and pestle
- 8×8-inch (20x20cm) square baking pan
- small saucepan
- Stand mixer or whisk
Ingredients
Base Layer
- ½ cup Unsalted butter, softened
- ¼ cup Sugar
- 5 tbsp Cocoa powder, unsweetened
- 1 large Egg
- 1¾ cup Graham cracker crumbs
- 1 cup Sweetened coconut flakes
- ½ cup Blanched almonds, finely chopped
Middle Layer
- ½ cup Unsalted butter
- 3 tbsp Heavy cream
- 2 tbsp Custard powder
- 2 cups Powdered sugar
Top Layer
- 8 oz Semi-sweet chocolate
- 4 tsp Unsalted butter
Instructions
Base Layer
- In a food processor, process graham crackers, coconut, and almonds into tiny grains. The finer the better1¾ cup Graham cracker crumbs, 1 cup Sweetened coconut flakes, ½ cup Blanched almonds, finely chopped
- Gently melt butter, sugar, and cocoa powder in the microwave or small saucepan over low heat. Slowly beat in the egg, stirring until thick, about 2-3 minutes.½ cup Unsalted butter, softened, ¼ cup Sugar, 5 tbsp Cocoa powder, unsweetened, 1 large Egg
- Remove pan from the heat and mix in finely chopped graham crackers, coconut, and almonds. Add everything to an ungreased 8×8 baking pan. Press very firmly and evenly to create the base.
Middle Layer
- Cream together the butter, heavy cream, and custard powder until light and fluffy. Mix in the powdered sugar until smooth.½ cup Unsalted butter, 3 tbsp Heavy cream, 2 tbsp Custard powder, 2 cups Powdered sugar
- Spread evenly over the base layer in the pan. Chill in the refrigerator for an hour.
Top Layer
- When the baking pan has chilled, melt the semi-sweet chocolate and butter in a small saucepan over the lowest heat. Remove pan from refrigerator and spread evenly over chilled bars. Score through the chocolate layer with 1 to 2-inch squares as soon as it starts to set to avoid cracking later.8 oz Semi-sweet chocolate, 4 tsp Unsalted butter
- Once the chocolate has fully set, cut into squares with a slightly warmed knife, cleaning between each cut.
