How To Make Nanaimo Bars (without coconut) | Our Recipes For Success (2024)

FAQs

What are Nanaimo bars made of? ›

The Nanaimo bar (/nəˈnaɪmoʊ/ nə-NY-moh) is a bar dessert that requires no baking and is named after the Canadian city of Nanaimo in British Columbia. It consists of three layers: a wafer, nut (walnuts, almonds, or pecans), and coconut crumb base; custard icing in the middle; and a layer of chocolate ganache on top.

In the Refrigerator: Nanaimo bars will keep in an airtight container for up to 4 days. Serve straight from the fridge. In the Freezer: You can also keep your Nanaimo bars in the freezer for 2-3 months in an airtight container.

Nanaimo bars freeze quite well. Wrap them individually in storage wrap, then in a layer of aluminum foil. Freeze for up to three months.

The Legendary Nanaimo Bar. 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.

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.

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.

But in reasonable doses (or not), Nanaimo bars are wonderfully luxurious, satisfying treats; the shredded coconut and nut counterpoint to the thick velvety texture of the icing and ganache has been winning the hearts of sweet-toothed Canadians and visitors for decades.

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.

Cover and refrigerate until the bars are solid. They taste best out of the fridge or freezer. I like to use metal tart pans with removable bottoms, which makes it easy to get the bars out once they are cooled. Sometimes I make them in a round pan and cut them into long wedges, which makes a great plated dessert.

Newman says it can be traced back to three women in Nanaimo after the Second World War. Originally — and uncreatively — called chocolate slices, Newman says the "dainties" popped up around 1952, in, no surprise here, Nanaimo.

Why are Nanaimo bars a must try Canadian food? ›

But in reasonable doses (or not), Nanaimo bars are wonderfully luxurious, satisfying treats; the shredded coconut and nut counterpoint to the thick velvety texture of the icing and ganache has been winning the hearts of sweet-toothed Canadians and visitors for decades.

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.

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 ...

Nanaimo has used its excellent harbour for trading, servicing and distribution industries. Fishing and lumbering have also grown since the 1950s. The port of Nanaimo has 4 deep-sea berths, and the provincial ferries have docks at Nanaimo Harbour, Departure Bay and Duke Point.