Classic Canadian Nanaimo Bar Recipe (2024)

FAQs

What are Nanaimo bars called in the USA? ›

But neither Nanaimo's historical miners nor current residents have an exclusive relationship with the dessert; over the last century, similar sweets have popped up across North America, going by names like “New York slice,” “London fog bar” and “prayer bar.” Still, when it comes to branding, Nanaimo is the winner, bar ...

The Nanaimo bar. It's a sweet treat made from chocolate, custard, coconut and walnuts. Love it or hate it, it's uniquely British Columbian.

This creamy, chocolatey treat's origin is elusive, shrouded in mystery, and claimed by many as their own. Of course, we know that Nanaimo Bars originated in Nanaimo, or they would be called New York Bars, or New Brunswick Bars.

It is named after Nanaimo, British Columbia, where it was popularized in the years following the Second World War. It subsequently rose to wider prominence after Expo 86. In 2006, the Nanaimo bar was declared Canada's favourite confection by a reader's poll in the National Post.

Letters for the settlement, previous to 1859, were usually addressed "Colville Town, Nanaimo, V. I." After that date the first name was gradually discontinued and has not been used since 1860.

History. The Indigenous peoples of the area that is now known as Nanaimo are the Snuneymuxw. An anglicised spelling and pronunciation of that word gave the city its current name.

Nanaimo is the corruption of the name they gave the area, meaning "gathering place." During 1792 the Spanish explorer Alejandro Malaspina dispatched the gallettes SUTIL AND MEXICANA, under the command of Alcalá-Galiano and Cayetano Valdés, to explore the Strait of Georgia.

The trifecta of sugary deliciousness in the original Nanaimo bar is what gives it its unmistakable appearance and buttery-chocolate flavour explosion, but its eye-catching triple-layer design and no-bake assembly also make it an excellent springboard for tasty variations and original creations.

#10 Nanaimo's Natural Wonders

Common favourites include the tidal lagoon at Pipers Park, sandstone rock formations at Malaspina Galleries, the Abyss fault line, and Ammonite Falls.

They are referred to as the "chocolate square" or the "chocolate slice". Other unconfirmed references date the bar back to the 1930s, when it was said to be known locally as "chocolate fridge cake". One modern reference mentions the bars' existence in 19th century Nanaimo.

What is the worlds largest Nanaimo bar? ›

With help from their parents, who own the Northwest Fudge Factory in Levack, Ella, 10, and Austin, 5, have constructed a Nanaimo bar that weighs a whopping 530 pounds.

Nanaimo bars keep well at room temperature for a couple of days, in the refrigerator for 5 days, or in the freezer for up to a month. You get the best mouthfeel if served at room temperature, but I am personally partial to an occasional frozen bar.

Add softened butter, sugar, cocoa and whisked egg to a saucepan and mix. Heat over medium-low heat and mix until smooth and the consistency of custard. Add vanilla and stir well. Remove from heat and stir in walnuts, coconut and wafer crumbs.

Bars are sometimes taverns, watering holes, beer joints, dives, and saloons. They can occasionally be called pubs in the US, but they generally aren't.

We are indeed a harbour city nestled between the water and the hills. 'Welcome to Nanaimo: the Harbour City.” We have so much harbour that we've adopted it as our slogan.

Instead we would suggest replacing the custard powder with a combination of cornflour (cornstarch) and vanilla. For the sponge batter replace the 3 tablespoons of custard powder with 3 tablespoons of cornflour and 1 teaspoon of vanilla extract.