Curious to taste another classic Canadian treat? Take a look at our Maple Butter Tarts! Or explore the entire Holiday Dessert Section in Christmas Recipe Collection. Do you want one? You do but don’t know what they are? It’s okay go ahead and make them anyway! Nanaimo Bars and Butter Tarts are both very Canadian! We wish we could be home with family this holiday season but it’s not in the cards. So instead I am baking an array of Canadian treats.
What are Nanaimo Bars?
Nanaimo bars are a triple layer confection with a crunchy chocolate and coconut base, creamy centre and a chocolate glaze. They are very traditional in Canada and are rumoured to be invented in a bakery in the city of Nanaimo, a West Coast town in British Columbia we lived just an hour away from. Are we sure we know who invented them? Not at all, despite endless effort being put into finding out and many claims made throughout the years. They have been traced to a point of time, though, gaining renown in the 1950s. What does seem clear is that the richness and sweetness of the bars is a direct response to the a passion for all things sweet and buttery after years of war-related shortages and rationing. Butter and sugar were now available, and people wanted to use them! Nanaimo bars have a very devout following in its native land. You will understand why once you try one. You’d be forever sold on this triple layer confection with a chocolate coconut base, creamy center and a chocolate glaze. When we lived in Canada I rarely felt the need to make them myself because they would be served at 3 out 4 homes we’d be visiting around Christmas. Now that we live in England we feel like we NEED to have things that remind us of home, and thus bring us much needed comfort.
How To Make Them
Like the best sweet bars recipes, these treats are quite easy to make and a recipe I enjoy making with kids. The hardest part is waiting for the layers to set to continue with the recipe! The process is pretty similar to a cheesecake. The base is a mixture of graham cracker crumbs, cocoa, butter, sugar, dried coconut and one egg. You can successfully use Digestive biscuits instead of graham cracker crumbs if you are in the UK. All you do is mix everything and bake quickly for 10 minutes, then add a no-bake custard cream layer and top with melted chocolate. Done!
Serving suggestions
These bars are sweet. Really sweet. That means a relatively small bar will go a long way! It’s best to cut them into manageable serving sizes, which I would say is a maximum of 5 cm/2 inches square. Smaller will do no harm too. I don’t have the sweetest of teeth, which means that I like to have something to go with Nanaimo bars when I decide to indulge. Nothing too complex is needed. A cup of coffee or hot tea will do nicely!
Storage and leftovers
These bars freeze well. In fact that’s how everyone stores them back in Canada. Simply put them in an airtight container with parchment paper or wax paper between the layers and freeze until needed. Take out of the freezer 30-40 minutes before serving to allow them to thaw. These bars taste best when served at room temperature.
More holiday bar recipes
English Fridge Cake Bars Raspberry Cheesecake Bars Blackberry Crumble Bars Slow Cooker Chocolate Butterscotch Cookie Bars
