Put on your apron, ready your mixing bowls, and let’s dive into the world of Nanaimo bars – where each layer tells a story, and every bite is a moment of pure bliss.
Passing Down the Nanaimo Bars Tradition
If you are looking for the most delicious dessert in the whole wide world, look no further. This is a phenomenal treat. These heavenly bars have been made in our family since my mom was a little girl. Actually, I believe even before that. My great-grandmother was the first to begin making them.
The name might seem a little different to you, it is pronounced “nə-NY-moh”. Nanaimo is a town on the coast of Vancouver Island, British Columbia. With both my parents growing up in the Seattle area, the Vancouver Islands were a favorite vacation spot being just a few hours north where they have great memories!
A Taste of Canadian Culinary Heritage
These bars originated in this town around 1953! The earliest confirmed printed copy of the recipe using the name “Nanaimo bars” appears in the Edith Adams’ prize cookbook. The first printing of recipes featuring Nanaimo bar ingredients is found in the 1952 Women’s Auxiliary to the Nanaimo Hospital Cookbook, which features three nearly identical recipes that differ only slightly from the modern Nanaimo bar. They are referred to as the “chocolate square” or the “chocolate slice” for this classic Canadian treat.
Other unconfirmed references date the bar back to the 1930s, when it was said to be known locally as “chocolate fridge cake“. One modern reference mentions the bars’ existence as far back as the 19th century in Nanaimo.
The popularity of the bar in Nanaimo led local residents to mobilize to have it voted “Canada’s Favorite Confection”.
Nanaimo Bars Through the Seasons
This dessert was originally a traditional Christmas treat in my family of origin. As we have gotten older we have extended this yummy treat to any and all holidays or special occasions. It is a favorite of all my siblings, their spouses, and the grandkids. We don’t get away with making just one pan! One year for Christmas I had to make four batches of these classic nanaimo bars because they kept disappearing. By disappearing I mean the pan in the fridge chilling innocently has been snacked on until only crumbs are left.
For instance, I have tried making them when no one is home, cutting them into squares, and storing them in a Tupperware container in the deepest recesses of the freezer. That worked one time only. Since then they are always found and eaten. The obsession is a bit ridiculous.
Likewise, I have taken these treats to several cookie exchanges and served them at quite a few showers.Placing them on foil papers or small cupcake liners sets them apart as an elegant dessert. They are always a hit!
Do remember to keep your homemade Nanaimo Bars cool or chilled. A good idea when transporting these beauties is to have a smaller tray for serving and keep the extras in the fridge to replenish them as needed.
Some in my extended family keep this recipe a family secret. Not us, we believe all good recipes should be shared and loved.
No Custard Powder?
We regularly use instant vanilla pudding mix instead of Bird’s custard powder because it is often difficult to find at the local grocery stores. We love the flavor and have transitioned to only using the pudding mix now because it makes the recipe much easier to shop for and have the ingredients on hand! Our whole family approves of this substitution.
Do I have to use raw eggs in my bottom layer?
No, you can successfully make the recipe without having the egg in your bottom layer. However, the egg is used to bind the graham cracker and coconut layer together so your crumb base may be more crumbly than it would be with the egg included. For serving purposes, the Nanaimo bars will not be as pretty or hold together as well.
How do I best store my Nanaimo Bars?
When not serving your Nanaimo bars, they are best kept in the fridge until you are ready to slice and eat! If they are made well ahead of time, Nanaimo Bars are easy to freeze in an airtight container for several weeks.
How long does it take to make Nanaimo Bars?
Each layer requires a different amount of prep and chill time. The bottom layer that requires the most steps takes approximately 15 minutes. Then chill in the fridge for about 30-40 minutes. You want the bottom layer to be chilled enough to handle the spreading of the middle custard layer. The middle layer comes together more quickly with a hand mixer, taking about 10 minutes. Again, chill till firm, around 30 minutes. The final chocolate layer takes around 5 minutes to melt the butter and chocolate mixture. After spreading on top, chill for another 30 minutes!
Gather Your Ingredients
It consists of three layers: graham crackers, and coconut crumb on the bottom layer; icing in the middle layer; and a layer of chocolate ganache on the top layer. Some recipe versions contain nuts, walnuts, pecans, or almonds. However, our easy nanaimo bars family recipe never had any.
Create Layer by Layer
Bottom Layer:
1 stick of butter
1/4 cup sugar
3 Tablespoons cocoa powder
Place in the top of a double boiler pan on low. Then stir until smooth (Or melt slowly in the microwave, stirring every few seconds.)
1 beaten egg
1 teaspoon vanilla
Mix well
Then Add:
2 cups of graham cracker crumbs
1 cup shredded coconut
Then, spread in a greased pan and refrigerate
Mix together, until creamy and smooth to create the vanilla custard layer:
1 stick of butter
4 cups powdered sugar
4 Tablespoons instant vanilla pudding mix
4 Tablespoons hot water
Next, Spread over the first mixture and return to the fridge
Then, To make the chocolate layer:
Melt 6 square unsweetened chocolate squares and 2 tablespoons butter a in double boiler or microwave.
Finally, spread the smooth chocolate ganache on top of the bars and cool in the fridge.
Lastly, cut with a sharp knife. Store in the refrigerator.
Yield: 24-36 squares
Best Tasting No Custard Powder Nanaimo Bars Recipe
Put on your apron, ready your mixing bowls, and let's dive into the world of Nanaimo bars – where each layer tells a story, and every bite is a moment of pure bliss. No custard powder? No problem!
Prep Time30 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Ingredients
- 1 stick of butter
- 1/4 cup sugar
- 3 Tablespoons cocoa powder
- 1 beaten egg
- 1 teaspoon vanilla
- 2 cups of graham cracker crumbs
- 1 cup shredded coconut
- 1 stick of butter
- 4 cups powdered sugar
- 4 Tablespoons instant vanilla pudding powder
- 4 Tablespoons hot water
- 6 squares Unsweetened Chocolate
- 2 tablespoons butter
Instructions
1. With 1 stick of butter, 1/4 cup sugar, 3 Tablespoons cocoa powder, place in a pan on low and then stir until smooth. (or melt slowly in the microwave, stirring every few seconds.)
2. Then Add: 1 beaten egg, and 1 teaspoon vanilla and mix well.
3. Add: 2 cups of graham cracker crumbs, 1 cup of shredded coconut
4. Spread in a greased pan and refrigerate
5. Mix together, until creamy and smooth: 1 stick of butter, 4 cups powdered sugar, 4 tablespoons instant vanilla pudding powder, 4 tablespoons hot water
6. Spread over the first mixture and return to the fridge
7. Melt 6 square unsweetened chocolate and 2 tablespoons butter in a double boiler or microwave.
8. Spread on top of the bars and cool in the fridge
9, Keep stored in the refrigerator
Notes
Remember to store in fridge and keep Nanaimo Bars cool.
Savor and Share Your Nanaimo Bars!
Finally, it’s time to savor the fruits of your labor. Most importantly, gather friends and family to relish the layers of flavor and create lasting memories!
Give these a try and see if they hold up to our hype! We would love to hear what you think of this great recipe in the comments below. Happy Baking and enjoy the taste of Canada’s finest dessert creation!
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