Nanaimo Bar Ultimate Nanaimo Bar Recipe -- by Joyce Hardcastle Bottom Layer • • • • • • • 1/2 cup unsalted butter (Euro-style cultured) 1/4 cup sugar 5 tbsp. cocoa 1 egg beaten 1 3/4 cups graham wafer crumbs 1/2 cup finely chopped almonds 1 cup coconut The Nanaimo Bar may be known internationally, but its origins remain a mystery. Some legends trace its roots to Nanaimo’s coal mining days when families of miners sent care packages that often included the rich custard treat. Other accounts say Dutch settlers brought the recipe over in the early 1900s. Local historians figure the Nanaimo Bar was most likely inspired by a recipe in a 1952 Woman’s Auxiliary to the Nanaimo Hospital Cookbook. Try the variations of this popular Nanaimo tradition in many of our restaurants and bakeries. Melt first three ingredients in top of a 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”x8” pan. Middle Layer • • • • 1/2 cup unsalted butter 2 tbsp. + 2 tsp. cream 2 tbsp. vanilla custard powder 2 cups icing sugar Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer. Top Layer • 4 squares semi-sweet chocolate (1 oz. each) • 2 tbsp. unsalted butter Melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator. www.tourismnanaimo.com 27