Nanaimo Bars Recipe from 1957

on

 

Nanaimo bars originated in Canada in the city of Nanaimo, British Columbia in the early 1950s. It is a three-layer, no-bake desert featuring a fudgy, coconut-graham crumb layer; a sweet custard layer; and a chocolate ganache layer. 


The Nanaimo bar is so famous in Canada it was granted its very own Canadian postage stamp in 2019. 


This particular recipe appeared in the Winnipeg Tribune on May 3, 1957*. Chocolaty, custardy goodness without being overly sweet.


 VIDEO COMING THURSDAY 


INGREDIENTS


Base Layer:

  • ½ cup unsalted butter (113g)
  • ¼ cup granulated sugar (50g)
  • 5 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 eggs, slightly beaten
  • 2 cups graham cracker crumbs (200g)
  • 1 cup shredded coconut (85g)
  • ½ cup chopped walnuts (60g)

Custard Layer:

  • ¼ cup unsalted butter (57g)
  • 3 tablespoons milk (30ml)
  • 2 tablespoons vanilla custard powder
  • 2 cups sifted powdered sugar (230g)

Chocolate layer:

  • 4 oz. semi-sweet chocolate (113g)
  • 1 tablespoon unsalted butter (14g)

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Line an 8x8-inch pan (20x20cm) with parchment paper

Base Layer:

  1. Melt butter over a double boiler.
  2. Stir in sugar, cocoa, and vanilla. Mix until well combined.
  3. Slowly add slightly beaten eggs, whisking constantly, until fully incorporated. 
  4. Continue whisking until the mixture is heated and thickened. (160°F/71°C to ensure the eggs are cooked.)
  5. Remove form heat and add graham cracker crumbs, coconut, and walnuts. Mix to combine. 
  6. Pack the mixture evenly into the bottom of a lined 8x8-inch pan.
  7. Chill while making the custard layer.

Custard Layer:

  1. In a large mixing bowl, cream the butter.
  2. Add milk and custard powder. Beat until well mixed.
  3. Add the powdered sugar and blend until smooth.
  4. Spread evenly over the first layer.
  5. Refrigerate for 1-2 hours until the custard layer has set firm.

Chocolate Layer:

  1. Melt chocolate and butter together over a double boiler.
  2. Cool for 5-10 minutes. Then, spread the chocolate evenly over the set custard layer. 

Return to the refrigerator and chill until set. 1-2 hours.


Once chilled, remove from the pan. Cut, serve, and enjoy! :)


Notes: 

  • While walnuts are considered traditional, almonds are used in many Nanaimo bar recipes, including the one on the City of Nanaimo website.
  • The recipe I used from 1957 listed vanilla pudding powder instead of custard powder. This is very likely an error. Custard powder is traditional in Nanaimo bars. But, if custard powder (like Bird’s) is unavailable, vanilla pudding powder can be substituted. But — let’s face it — it’s just not the same!
Final verdict: Would I make them again? I already have! I find most commercially bought Nanaimo bars too sweet. These were the perfect level of sweetness for me. You can't beat homemade. Winner! 

Original newspaper clipping from 1957:

Comments

Post a Comment