Nanaimo Bar for Dummies
 

The bar originated in Ladysmith, Vancouver Island, south of Nanaimo in the early 1950s. Mabel Jenkins, a local housewife from Cowichan Bay, submitted the recipe to the annual Ladysmith and Cowichan Women's Institute Cookbook.

The recipe for these little nuggets of goodness is dirt simple. For us, it has become a Christmas tradition. You can easily impress your family & friends with it. It will take about 4 hours to make due to the cooling periods. I will add the whole recipe at the end. I am posting this as I ‘cook’ it.

Layer # 1 (The most difficult one)

The key to this layer is to prepare everything in advance. Gather the dry supplies & finely chop the walnuts.

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Gather the ‘wet’ supplies

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Grease your pan with butter & put out the butter for Layer 2 to soften. I like to use a metal bowl - I will explain later.

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Prepare the ingredients for the mixing of stage one. Beat the egg & add the vanilla (the REAL vanilla).

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Assemble all of the ingredients & you are good to go.

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In a medium pot, over a low heat, add butter, cocoa & sugar.

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Stir to melt & don't let it over cook. You want the butter melted & the sugar dissolved. A whisk helps.

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Pull from heat & add the rest of the ingredients & stir with a fork until it is well mixed.

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At this point, it is really, really tasty btw. ;) Put it in your greased pan & pat it tight & flat.

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Cover it with Saran & cool. This is a good opportunity to soften the butter for Layer # 2. Put the metal bowl in your lap & work the butter with a fork. This + heat transfer makes it an easy job. You might be tempted to nuke the butter but it can't be oily of you have to start again with fresh.

Take a break. You are done Layer #1.

Ian

Layer # 2 Easy

Assemble your ingredients for the cream layer.

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Add the custard powder & stir. Add the icing sugar & stir. It will be lumpy.

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Add the milk & stir & it smooths out rapidly to lumpless creamy goodness.

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Spread on top of the cooled Layer # 1.

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Smooth it out evenly & you are finished Layer # 2.

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Chill this layer for an hour or so to let it set a bit. Take a break . . .

Layer # 3

Break up the chocolate in a saucepan or double boiler.

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Add butter & stir constantly. Do not let it cook, you just want it to melt & combine.

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Moving quickly, spread the melted chocolate on top of chilled Layer # 1 & 2. Be careful not to stir up the cream level but if it shows through in a place or two it is no biggie. As you can see, mine is not very smooth but you do what you can. ;)

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I find it best to let it cool a bit (10 minutes) & score the chocolate with a sharp knife. This makes it easier to cut into ~ 1" cubes.

You are now done. Take a break & cut them after they have chilled.

Ian

The recipe:

Nanaimo Bar Recipe

Bottom Layer

½ cup butter
¼ cup sugar
6 tbsp. cocoa
1 beaten egg
1 tsp. vanilla
pinch of salt
2 cups graham wafer crumbs
½ cup finely chopped walnuts
1 cup unsweetened shredded coconut

Combine butter, sugar & cocoa in a small saucepan or double boiler. Stir over low heat until blended & sugar has dissolved. Combine egg, vanilla & salt. Remove saucepan from heat & add the egg mixture & stir well. Stir in crumbs, coconut, and nuts.

It is particularly yummy at this point. Resist.

Press firmly into a lightly greased (use butter) 9" x 9" pan. I usually double the recipe & use an 8” X 16” pan.

Cover with saran wrap & chill slightly.

Second Layer

½ cup creamed butter
2 Tbsp. custard powder (not pudding!)
2 cups icing sugar

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

Cover with saran wrap & chill well.

Third Layer

3 – 4 oz. semi-sweet chocolate
1 – 2 Tbsp. butter

Melt chocolate and butter over low heat. Cool slightly, but while still liquid, pour over the second layer & spread with a spatula.

Chill in refrigerator & serve.

Hint: While the top is still tacky, score in rows. This will prevent cracking when you cut them up. Keep the squares small – usually 1” X 1” is a good serving size.

Ian

Next up: Shortbread

Wow, that looks/sounds really, REALLY YUMMY!

Thanks for posting this! Drool :)

My sister (in Vancouver area) had these at her restaurant, needless to say I hit them hard with a french-press full of espresso to wash it down :) Talk about a sugar/caffeine buzz!

Sitting in bed this morning (7am my time) reading this thread (and the fruitcake thread) inspired me to buy the ingredients this afternoon and have the wifey make a couple batches tonight!

Couple of questions as some of the names of these ingredients may be different here in the states:
sugar icing = powdered sugar?
graham wafers= graham crackers?
creamed butter = ?

Cheers, Jason

Yes. Yes. Normal butter that you work until it is creamy. Break it up & let it sit at room temperature for an hour. Work it with a fork in a metal bowl in your lap.

Ian

I've heard that the bars can also be used as sound deadener.

Nomination for thread of the year!


Thank you thank you thank you. :)

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The shortbread are now done too. My Christmas baking is finished.

Ian

Custard powder is an abomination.

No Nanaimo bars for you. :(

Ian

What's really in a Nanaimo Bar? Hookers and druggies ;)

Hah! Now that's funny right there. I've actually been to a bar in Nanimo, about 30 years ago. IIRC, the bearded lumberjack guys had big effing Bowie type knives on their belts.