The Nanaimo Bar is a no-bake refrigerated treat that’s as Canadian as Mounties and Maple Leaves. And anybody can make a perfect pan with just a little practice! The flavour is unique – but you’ll remember the luscious dark chocolate base long after…
Authentic, All-Canandian Nanaimo Bars: As tall as they are wide, thanks to generous,
thick layers of base and filling. And the top, chocolate layer should snap
when you bite into it, like a pure dark chocolate candy bar!
My own Mom never made Nanaimo Bars. When the year-end Holidays came around, she and her sisters, and sisters-in-law, split up the baking duties assigning each other the treats each made best. Thus did the Nanaimo bars always end up the responsibility of Aunt Dora – Dad’s older sister. She was, in fact, known throughout the family as ‘the Queen of Nanaimo Bars Butter Tarts’. And her cinnamon rolls were to die for, too.
Alas… I was out of touch with her and her immediate family when she passed away, and never had a chance to ask for copies of her best recipes. But never fear! I’ve searched high and low online and finally found a recipe that appears to replicate hers, right down to the warm golden colour of her Vanilla Custard…
Everything you need to know…
Enter, Felicity Cloake, Nanaimo Bar researcher and chronicler non pareil.
She has posted, via The Guardian, a deep-dive into Nanaimo bar history, tips and techniques that tells the reader everything they need to know.
In a nutshell… The Nanaimo Bar is a three-layered affair, with a thick base composed of crushed walnuts, coconut, vanilla wafers, sugar, cocoa and eggs. The middle layer is a unique cross between vanilla butter cream and vanilla pudding. Think of classic butter cream, with a packet of vanilla cust-ard mix blended in. And the topping is a thin layer of Dark Chocolate with just a hint of nutmeg.
No exotic ingredients
Nanaimo Bars call for no exotic ingredients. They’re one of those blessed concoctions that, if you decide to make some on the spur of the moment, you’ll find the vast majority of it components already in your pantry or fridge.
Which brings us to a longstanding dispute between NB aficionados: Which is more authentic? The butter cream-and-custard middle layer, or a golden vanilla custard by itself? Or a box of vanilla pudding and pie filling, prepared according to the maker’s instructions?
I say, you decide. I can attest that Aunt Dora went the authentic butter cream-and-custard route. And I’m convinced that’s the way I should go, too.
Warning: There are many Nanaimo Bar recipes online that promote different middle layers and top-pings. But they’re all gratuitous adulterations and phonies. Shun them like the plague!
My take
I started this post by claiming Nanaimo Bars were a ‘no bake’ treat. I sort of fudged on that one. They may not need to go in the oven, but they DO take a certain amount of stove top prep. Never mind. They’re worth every second of stirring!
I urge you – whether you’re Canadian or not – to make Nanaimo Bars a part of your desserts and treats repertoire! You’ll be soooo glad you did…
~ Maggie J.