Nanaimo Bars

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Nanaimo bars are supersweet triple-layer squares. The bottom layer is  a graham cracker crumb base, flavoured with cocoa and coconut and studded with chopped nuts. The creamy middle layer is like vanilla-flavoured frosting. And the topping is melted chocolate. I only realized that these were a Canadian treat after moving back to Canada about 10 years ago, and learning that Nanaimo is a town in British Columbia. I didn’t know anything about Canadian geography, so my mind was rightfully blown. I remember having them as a kid and hating them, since the version I had tried was mint-flavoured (and the only things I like mint-flavoured are tea, toothpaste and gum). I’ve had delicious variations, like coffee or peanut butter, but the classic vanilla is my favourite.

According to all-knowledgeable Wikipedia, the first recipes for Nanaimo bars originated in the 1950s, and when you see the ingredients, it’s really no surprise. Like lots of other recipes from the 50s, such as that weird concoction Ambrosia, Nanaimo bars use dried, shredded coconut. It seems like North American housewives were encouraged to use the new, mass-produced processed foods like Spam, Jello, graham crackers, and canned soup in all of their cooking. Somehow, though, this combination didn’t turn into one of those horrendous 50s creations.

If you make these, here’s a tip: I often bake with margarine, but in this case, you need to use butter. When the bars are chilled, the butter firms up the vanilla filling, which helps the bars keep their shape when cut.

Nanaimo Bars

 

Author:

Kiku Corner

Recipe type: Dessert

Cuisine: Canadian

Serves: 25

Prep time: 2 hours

Cook time: 5 mins

Total time: 2 hours 5 mins

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Ingredients

Bottom Layer:

• ½ cup butter
• ¼ cup sugar
• ⅓ cup cocoa powder
• 1 large egg, beaten
• 1 tsp vanilla extract
• 2 cups graham cracker crumbs
• 1 cup shredded, unsweetened coconut
• ½ cup walnuts or pecans, chopped

Filling:

• ¼ cup butter, room temperature
• 2-3 Tbsp milk or cream
• 2 Tbsp vanilla custard powder (I use Bird's brand)
• ½ tsp vanilla extract
• 2 cups confectioner's sugar

Topping:

• 4 oz semisweet chocolate
• 1 Tbsp butter

Instructions

For the Bottom Layer:

1. Grease a 9x9-inch pan.
2. In a medium saucepan over low heat, melt the butter.
3. Add the sugar and cocoa powder and gradually beat in egg.
4. Cook, stirring, until the mixture thickens (about 1-2 minutes).
5. Remove from heat and stir in vanilla extract, graham cracker crumbs, coconut, and chopped nuts.
6. Press mixture evenly into prepared pan. Cover and refrigerate about 1 hour, or until firm.

For the Filling:

1. In a large bowl, cream butter. Beat in remaining filling ingredients. If the mixture is too thick to spread, add a little more milk or cream. Spread filling over bottom layer as evenly as you can.
2. Cover and refrigerate until firm, about ½ hour.

For the Topping:

1. In the top of a double boiler over simmering water, melt the chocolate and butter. Spread over the cooled filling. Refrigerate until firm, about ½ hour.

To Serve:

1. To prevent the chocolate from cracking, let the pan of nanaimo bars sit at room temperature for 10-15 minutes. Cut into 25 squares with a sharp knife.

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