Original Nanaimo Bars Recipe From Nanaimo BC, Vancouver Island, Canada

Known as the place with one of the most beautiful Canadian waterfronts, Nanaimo, British Columbia, located on Vancouver Island is the birthplace of the Nanaimo Bar.

I didn't change anything in the original recipe...this time...and I got it straight from the City of Nanaimo. There are so many sweet twists and additions that can be made to add to the delightful taste of the Nanaimo Bars, but I wanted to show you the original first.

Another thing we need to establish is how to say it! I have a really hard time remembering how to say Nanaimo and usually resort to calling them, "The Bars" or "Those bars from Canada." Go ahead and roll your eyes! I can't help it! With a little help from a friend, I am going to tell you how to say Nanaimo phonetically.

Nuh-neye-moe =

Nuh like when you say, "Uh in 'Uh huh'"
Neye like "N + eye"
Moe like "toe"

So is that perfectly clear now? Say it with me...Nanaimo Bars!

Okay, I think you got it!

Now, let me show you a picture taken in Nanaimo.





That photo takes my breath away and puts all my photographs to shame! It is so beautiful!

(Taking a moment to get lost in the photograph.)

Let's stop dreaming of going to Nanaimo and make some Nanaimo Bars instead since it is much quicker and less expensive. (wink)

The Original Nanaimo Bars Recipe
From Nanaimo BC, Vancouver Island, Canada

Here is a big surprise...You don't bake this recipe for Nanaimo Bars!!! There is no reason that you can't make them yourself EVEN if you don't cook! Aren't you surprised and excited?

Let's start with the bottom layer!

Melt the butter, sugar and cocoa in the top of a double boiler. If you don't have a double boiler, a glass or metal bowl sitting on top of a small pot with about 2 inches of water works great! Actually, I like it better because the bowl is curved and it is easier to keep all the ingredients stirred.





Add egg and stir to cook and thicken.





Remove from heat.





Remember those beautiful graham crackers that I made from scratch? Well, I told you I was going to use them in something yummy and this is the recipe!!!

Crunch up the graham crackers and stir in crumbs and...





coconut and...





....nuts.





Yum. Yum. Yum.





You will be very tempted to just eat this warm mixture, but don't do it!!! I promise it will be worth finishing the recipe.





Press firmly into an ungreased 8" x 8" pan.





This is the only thing I disagree with in this recipe. I would say to press into a "greased" pan because otherwise the bars REALLY stick to the pan, but you choose which you want to do.

Put it in the refrigerator for thirty minutes to an hour. Yeah, this recipe requires patience.





You've patiently waited for about an hour and now it is time to put the middle layer together.

Cream the room temperature butter and....





heavy whipping cream and





the custard powder (Bird's really is the best and you can find it in the grocery store most of the time, but you can always order it online too), and...





icing sugar or confectioner's sugar together well.





Oh.

I almost forgot to tell you!

I did add 1 teaspoon of vanilla extract because the custard powder I purchased was plain instead of vanilla.





Beat until light and fluffy.





Remove the pan from the refrigerator and spread the custard over the bottom layer.

Now guess what?

You have to put it back in the refrigerator for another hour.

I said you didn't have to BAKE, but I didn't say it wouldn't take a while to prepare. I thought I would just remind you of that fact.





Another hour has passed and it is time for the third and final layer.

A recipe with chocolate squares has to be delicious.





Crush up the chocolate.

Mmmmmmm.........

I love chocolate.

I love the way it looks and feels and smells and tastes and....

Oh, sorry.

So just crush it.





Melt chocolate and butter over low heat in a double boiler.





After it has completely melted, remove from heat and let cool.





Once the chocolate mixture has cooled to the touch, but still liquid, pour over second layer.





Let it chill in the refrigerator for at least a couple hours, but overnight is even better.

Oh, come on. You knew I was going to say that little bit about cooling. Just remember, you aren't having to bake it!





Now it is time to drool.





Doesn't the bottom crust look rich? Well, the whole dessert is rich and you won't be able to eat a whole bunch of it at once.





I can not adequately describe how smooth the custard will feel on your tongue or





how the texture of the bottom crust and the silky chocolate on the top enhances the whole dessert.





Euphoria.





Absolutely the epitome of deliciousness.





Do you know what this dessert makes me think of because it is almost as enjoyable?





Let me officially say that Nanaimo Bars make me think of this (click here).

Yeah. I'm very predictable, but you love me anyway and I appreciate you reading my blog!

I hope you enjoy the recipe!

A big shout out and lots of {{{{hugggggggssss}}}} for all my Canadian friends. Do you think I do your dessert justice?

So who is going to make Nanaimo Bars this weekend?!!!




Original Nanaimo Bars Recipe
From Nanaimo BC, Vancouver Island, Canada


Ingredients for Bottom Layer:

1/2 cup unsalted butter (European style cultured)
1/4 cup sugar
5 tablespoons cocoa
1 egg beaten
1-1/4 cups graham wafer crumbs (I used my homemade graham crackers)
1/2 cup finely chopped almonds
1 cup coconut

Directions for Bottom Layer:

Melt first three ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.


Ingredients for Second Layer:

1/2 cup unsalted butter
2 tablespoons and 2 teaspoons cream
2 tablespoons vanilla custard powder (Bird's works great)
2 cups icing sugar

Directions for Second Layer:

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.


Ingredients for Third Layer:

4 squares semi-sweet chocolate (1 oz. each)
2 tablespoons unsalted butter

Directions for Third Layer:

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Cut with a warm knife and wipe it clean after each cut.

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