Nanaimo bar is a no-bake dessert bar named after the Canadian city of Nanaimo in British Columbia and is among the most classic Christmas desserts and beyond.
It consists of three layers: a base with nuts (walnuts, almonds, or pecans), Graham crackers, butter, and coconut; then a ready-made custard icing in the middle and a layer of dark chocolate on top.
There are already some references to it in the 1930s when it was said to be locally known as “chocolate fridge cake“.
The designation “Nanaimo bar” is Canadian and appears in the Canadian Oxford Dictionary, but not in other linguistic or dialect versions.
*Some Canadians are firmly convinced that a Nanaimo bar is not a Nanaimo bar unless it’s made with Bird’s custard powder: a corn starch-based powder product that thickens into a custard-like sauce, but without eggs, when mixed with milk and heated.
The Nanaimo Bar is part of the “bar dessert” group, or simply bars, which are a type of American “bar cookie“ that has the texture of a solid cake or a softer than usual cookie.
They are generally prepared in a baking dish and then baked, cut into squares or rectangles like:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons, Christmas
Ingredients
- 1/2 cup butter
- 1/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 egg
- 1 pinch salt
- 1 1/2 cups Graham crackers (or Digestive biscuits)
- 1 cup shredded coconut
- 1/2 cup walnuts or almonds (chopped)
- 2 tablespoons custard powder (egg-free)
- 2 cups powdered sugar (or granulated sugar)
- 1/2 cup butter
- 2 tablespoons cream (or milk)
- 7 oz dark chocolate
- 2 tablespoons butter
Tools
- 1 Baking Pan 8×8
Steps
For the base melt the butter, add sugar, cocoa, and salt.
Remove from heat and add the beaten egg, then return to heat to thicken.
Coarsely break the Graham crackers (or biscuits) into the butter mixture. Add coconut and nuts.
Spread in a lined 8×8 inch baking pan, pressing to adhere the mixture.
Prepare the cream: bring all ingredients to a boil, then spread over the base (add more cream or milk if needed).
Let cool and place in the freezer for a few minutes while preparing the glaze.
For the glaze melt the ingredients in a double boiler, then immediately spread over the cake.
Let cool and cut into squares.
Curiosity about Nanaimo Bar
An episode of the first season of the TV show MasterChef Canada features an elimination challenge where contestants prepare desserts inspired by Nanaimo bars, chosen among three Canadian desserts.
An episode of the first season of the TV show MasterChef Canada features an elimination challenge where contestants prepare desserts inspired by Nanaimo bars, chosen among three Canadian desserts.
A 2016 United States state dinner honoring Canadian Prime Minister Justin Trudeau featured Nanaimo bar as the main dessert.
The elaborate dinner, hosted by then U.S. president Barack Obama and his wife Michelle Obama, consisted of a mix of American and Canadian dishes.
The Nanaimo bars were presented on a plate inspired by the Rocky Mountains.
The Nanaimo bars were presented on a plate inspired by the Rocky Mountains.
The recipe was made during a Christmas-themed TikTok live.
FAQ (Questions and Answers)
When was Bird’s Custard invented?
Bird’s custard was first formulated and cooked by Alfred Bird in 1837 in his Birmingham pharmacy.
He developed the recipe because his wife was allergic to eggs.
The Birds continued to serve egg-based custard to guests at dinner until one evening, by mistake or choice, an egg-free custard was served instead.
The dessert was so well received by the dining guests that Alfred Bird expanded the recipe to broader production.
In some countries, such as Australia and the United Kingdom, the popularity of this type of dessert is so high that it is simply known as “custard”.
In such cases, general use of the term may more likely refer to “Bird’s” custard rather than the traditional egg-based variety.
