Name: The Ultimate Nanaimo Bar
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 12 servings
Ingredients: ½ cup (125 mL) unsalted butter (preferably European-style cultured butter); 5 Tbsp (75 mL) cocoa powder; ¼ cup (50 mL) granulated sugar; 1 egg, beaten; 1 ¾ cups (425 mL) graham wafer crumbs; 1 cup (250 mL) shredded coconut; ½ cup (125 mL) almonds, finely chopped; ½ cup (125 mL) unsalted butter, softened; 2 tbsp + 2 tsp (40 mL) whipping or heavy cream; 2 Tbsp (30 mL) vanilla custard powder; 2 cups (500 mL) icing sugar; 4 oz (115 g) semi-sweet chocolate; 2 Tbsp (30 mL) unsalted butter

Prep Time

15 min

Cook Time

1h 30 min

Yields

12 servings

This iconic Canadian dessert recipe comes straight from the heart of Nanaimo, B.C. – from the annals of the one-and-only Nanaimo Museum!

Courtesy of Joyce Hardcastle, Nanaimo, B.C.

ingredients

Bottom Layer

cup (125 mL) unsalted butter (preferably European-style cultured butter)

Tbsp (75 mL) cocoa powder

cup (50 mL) granulated sugar

egg, beaten

1 ¾

cups (425 mL) graham wafer crumbs

cup (250 mL) shredded coconut

cup (125 mL) almonds, finely chopped

Middle Layer

cup (125 mL) unsalted butter, softened

tbsp + 2 tsp (40 mL) whipping or heavy cream

Tbsp (30 mL) vanilla custard powder

cups (500 mL) icing sugar

Topping

oz (115 g) semi-sweet chocolate

Tbsp (30 mL) unsalted butter

Ingredient Substitution Guide

directions

Step 1

Pour 2 cups (500 mL) water into bottom of double boiler. Place on stove over medium heat and bring water to simmer.

Step 2

In top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.

Step 3

Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.

Step 4

Scrape into parchment paper-lined 8-inch (2 L) square baking dish. Press firmly to create even bottom layer.

Step 5

Tip: If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.

Step 6

In bowl, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.

Step 7

In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer.

Step 8

Cover and refrigerate until cold.

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The Ultimate Nanaimo Bar