The Nanaimo bar is a no-bake bar of three layers: a wafer, nut and coconut crumb base, custard icing in the middle and chocolate ganache on top.

The earliest confirmed printed recipe under the name Nanaimo bars is in the 14th edition of the Edith Adams prize cookbook, from 1953, and the Vancouver Sun printed the same recipe earlier that year as London Fog Bar. Vancouver caterer Susan Mendleson helped keep it popular by selling it at her Lazy Gourmet Cafe in the 1970s and printing three recipes in the Expo 86 cookbook. In 1985 Nanaimo's mayor held a contest for the best recipe, won by Joyce Hardcastle.

Where to eat Nanaimo bar in Vancouver

The editor picks for Nanaimo bar in Vancouver are still in research. Meanwhile, see the Vancouver signature-dishes index or the Vancouver food guide.

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Make it at home

Serves Makes 16 bars3 hrEasy

Ingredients

  • 150g unsalted butter, softened
  • 60g caster sugar
  • 60g cocoa powder
  • 1 large egg, lightly beaten
  • 200g graham cracker crumbs
  • 100g desiccated coconut
  • 70g chopped almonds
  • 60g unsalted butter (custard)
  • 40g custard powder
  • 3 tablespoons whole milk
  • 180g icing sugar, sifted
  • 120g dark chocolate, 70 percent
  • 20g unsalted butter (topping)

Method

  1. Line a 23cm square baking tin with parchment paper, leaving overhang.
  2. Melt the first 150g butter, sugar and cocoa over a double boiler until smooth. Whisk in the beaten egg and cook 2 minutes until thickened.
  3. Stir in graham crumbs, coconut and almonds. Press the mixture firmly into the prepared tin. Refrigerate 30 minutes.
  4. For the custard, beat the 60g butter, custard powder, milk and icing sugar until smooth and pale. Spread over the chilled base and refrigerate 1 hour.
  5. Melt dark chocolate with the last 20g butter over a double boiler. Pour over the custard and spread evenly with an offset spatula.
  6. Refrigerate 1 hour until the chocolate is firm. Lift from the tin using the parchment overhang. Cut into 16 bars with a hot, dry knife.

Editor tip. Score the chocolate top with the back of a hot knife before it sets fully; cleaner cuts. Bird's Custard Powder is the canonical British custard powder.

Common allergens: Gluten, Dairy, Egg, Nuts.