Located on the eastern shore of Vancouver Island, Nanaimo, B.C. is a verdant, broody kind of place; a typical Pacific coast town, washed out in foggy greys and steel ocean blues. But this misty city is also the namesake for what might just be the sunniest dessert square the world has ever produced: the Nanaimo bar, a soft layer of yellow custard sandwiched between rich chocolate ganache and a coconut-graham crust.
Nanaimo bars’ history likely predates the first printed recipes.
The first known recipe for Nanaimo bars appeared in the 1952 Women’s Auxiliary of the Nanaimo Hospital Cookbook and was labelled “chocolate square.” One year later, a similar recipe was published in Vancouver’s Edith Adams’ Cookbook, this time going by the name “Nanaimo Bar.” These are the bar’searliest known publications, but Nanaimo Museum interpretation curator Aimee Greenaway figures they’ve been around much longer.
This display from the Nanaimo Museum features the Edith Adams’ Cookbook, the first to print the well-loved recipe under the name Nanaimo bar.
“What’s always interesting with Nanaimo bars is the folklore,” she says. “You could get any number of different answers from people in Nanaimo if you ask them about the history of the Nanaimo bar.”
Greenaway particularly likes the stories from Nanaimo’s coal mining era. “Nanaimo was founded on coal — that’s really what developed it into a settlement,” she says. “The story was that families were sending Nanaimo bars on sailing ships from England to Nanaimo. That was kind of interesting, but we haven’t been able to find anything to back that up.”
Chelsea Barr, destination marketing officer with Tourism Nanaimo has heard similar tales. “You get stories all the time from grandmothers saying, ‘That was something my mom used to make me and it was in thelunchboxes of all the miners going into the mines,’” she says.
It’s certainly easy to imagine miners carrying Nanaimo bars to work, transporting sparks of custardy sunshine in the darkness of the mines. But neither Nanaimo’s historical miners nor current residents have an exclusive relationship with the dessert; over the last century, similar sweetshave 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 none. “Of course, we know that Nanaimo Bars originated in Nanaimo, or they would be called New York Bars, or New Brunswick Bars,” boasts the City of Nanaimo website.
The city has been instrumental in promoting the dessert. In 1986, then-mayor Graeme Roberts launched a contest to find the ultimate Nanaimo bar recipe. In the years since, winner Joyce Hardcastle has enjoyed promoting the B.C. treat, appearing in numerous newspaper stories and even starring in a segment of Pitchin’ In with Lynn Crawford. “It’s kind of like being a celebrity, but for one item,” she says. The secret to her prize-winning recipe? “I wouldn’t say secret, because I say it all the time, but the trick is to use unsalted butter,” says Hardcastle. “It makes the bars a bit more mellow.”
Joyce Hardcastle pictured with her prize-winning Nanaimo bars,plus souvenir tea towels and mugs featuring her recipe, and a sampling from her collection of newspaper clippings.
Nanaimo bars are easy to make at home, but travellers with a sense of adventure (and a high-tolerance for sugar) can check out theNanaimo Bar Trail,where sweet adaptations and variations abound. Tasting options include deep-fried Nanaimo bars and Nanaimo bar cupcakes, lattes, fudge and martinis.
For tired feet,sore from pounding the trail all day, Kiyo salon offers a Nanaimo-bar themed pedicure. “It is amazing,” says Barr. “Your feet will smell like chocolate for the entire day.”
Want to tryJoyce Hardcastle’s ultimate Nanaimo bar? Get the winning recipe here!
FAQs
Other names for Nanaimo Bars include but are not limited to New York Slice, New York Special, Mississauga Bars, Edmonton Esks, Georgia Street Slices, Georgia Strait Smog Squares, London Fog Bars and London Smog Bars — coincidentally the London Fog (a hot drink consisting of steamed milk, vanilla syrup and Earl Grey Tea ...
What does the Nanaimo bar tell us about our history here in BC? ›
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.
Why are Nanaimo Bars so good? ›
The trifecta of sugary deliciousness in the original Nanaimo bar is what gives it its unmistakable appearance and buttery-chocolate flavour explosion, but its eye-catching triple-layer design and no-bake assembly also make it an excellent springboard for tasty variations and original creations.
What does the word Nanaimo mean? ›
Nanaimo is the corruption of the name they gave the area, meaning "gathering place." During 1792 the Spanish explorer Alejandro Malaspina dispatched the gallettes SUTIL AND MEXICANA, under the command of Alcalá-Galiano and Cayetano Valdés, to explore the Strait of Georgia.
What is the old name for Nanaimo? ›
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.
How long do Nanaimo Bars last in the fridge? ›
Seeing them in my fridge when I'm craving something sweet has been a miracle, honestly. 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.
Are Nanaimo bars a Canadian thing? ›
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.
What does a Nanaimo bar taste like? ›
What do Nanaimo Bars Taste Like? Nanaimo bars are a delicious combination of chocolate, vanilla, and coconut. The key ingredient is custard powder which has a vanilla flavor. You really can't make these without it.
What are some interesting facts about Nanaimo? ›
Founded as Colvilletown around a Hudson's Bay Company trading post, it developed after 1849 when coalfields were discovered nearby by local Indigenous people. In 1860 the settlement was renamed Sne-ny-mo (whence Nanaimo) from an Indigenous word meaning “a big, strong tribe,” which was applied to a tribal confederation.
What is the nickname for Nanaimo? ›
'Welcome to Nanaimo: the Harbour City.” We have so much harbour that we've adopted it as our slogan. There has been debate over the years as to whether we should be known as the Harbour City or the Hub City.
The Indigenous peoples of the area that is now known as Nanaimo are the Snuneymuxw. An anglicised spelling and pronunciation of that word gave the city its current name. The first Europeans known to reach Nanaimo Harbour were members of the 1791 Spanish voyage of Juan Carrasco, under the command of Francisco de Eliza.
Are Nanaimo Bars a Canadian thing? ›
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.
What is the traditional name for Nanaimo? ›
History. The Indigenous peoples of the area that is now known as Nanaimo are the Snuneymuxw. An anglicised spelling and pronunciation of that word gave the city its current name.
What is a substitute for custard powder? ›
If a recipe lists custard powder and you don't have any, you can make some simple swaps to achieve the same effect. For each tablespoon of custard powder that's called for in your recipe, you can make your own custard mix with 1 tablespoon of cornstarch plus 1 teaspoon of vanilla extract and a pinch of fine salt.
