By Marie Fagan Peart | marie@haldimandpress.com
Happy Canada Day! As I was reflecting on the July 1 holiday, my thoughts went to the foods we associate with Canada. A few things immediately came to mind; poutine, maple syrup, and Nanaimo bars. Let’s focus on Nanaimo bars.
“A Dictionary of Canadianisms on Historical Principals,” 3rd edition, states that a Nanaimo bar is “a dessert square with three layers: a crumb base, a layer of buttercream, and melted chocolate icing.”
The first known recipe to appear for these bars was in the Vancouver Sun on April 11, 1953. The recipe was entitled London Fog Bars, but, in the note following the recipe, it states “these are also called Nanaimo bars.”
Nanaimo refers to the Canadian city situated on the east shore of Vancouver Island in the province of British Columbia. They have established a Nanaimo Trail, which sends visitors on a self-guided tour through the city where they will get to experience over three dozen different versions of this delicacy. Some more creative ones include maple bacon Nanaimo bars, peanut butter and salted caramel bars, and the brewing company that includes their spent brewing grain (called mash) in their dessert bars.
Tourism Nanaimo has allowed me to include their official Nanaimo Bar recipe. The recipe comes from Joyce Hardcastle, who won a contest held by the City of Nanaimo in 1986.
The second recipe is from Better Homes and Gardens Christmas Cookies 2025 magazine. This version is for a 9×13″ pan. It calls for vanilla pudding and pie filling, rather than custard, and uses pecans instead of almonds. I prefer not to use any nuts. In honour of Canada, enjoy, eh!
Official Nanaimo Bar Recipe (City of Nanaimo)
Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 Tbsp. cocoa
1 egg beaten
1¾ cups graham wafer crumbs
½ cup finely chopped almonds
1 cup coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8×8″ pan.
Second Layer
1/2 cup unsalted butter
2 Tbsp. and 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.
Third Layer
4 squares semi-sweet chocolate
2 Tbsp. unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.
Nanaimo Bars (Better Homes and Garden)
12 ounces graham crackers (about 22 rectangles)
2 cups unsweetened flaked coconut
1 cup chopped pecans
2 cups salted butter, softened, divided
2/3 cup unsweetened cocoa powder
½ cup granulated sugar
2 eggs
1/3 cup heavy cream
¼ cup vanilla instant pudding and pie filling mix
4 cups powdered sugar (icing sugar)
1 (12 oz) package semisweet chocolate chips
2 teaspoons shortening
Line a 13×9″ baking pan with parchment paper extending over the edge. In a food processor, place graham crackers, coconut, and pecans and pulse until fine crumbs form. Transfer to a large bowl.
In a small, heavy saucepan heat 1 cup of butter, the cocoa, and granulated sugar over medium heat until butter melts and mixture just comes to a simmer.
In a small bowl, lightly beat eggs. Gradually whisk about ½ cup of the hot chocolate mixture into the eggs. Then whisk the entire egg mixture into the saucepan. Cook, whisking constantly until thick, about 30 seconds. Remove from heat.
Stir chocolate mixture into graham crackers and combine. Press evenly into the bottom of prepared pan. Chill.
In a large bowl, beat remaining 1 cup of butter, the heavy cream, and pudding mix until fluffy. Gradually beat in powdered sugar until smooth. Spread evenly over crumb mixture in pan. Cover and chill for 30 minutes.
Microwave chocolate chips and shortening until melted, stirring every 30 seconds. Spread chocolate over the chilled pudding mixture. Chill until set.
Lift uncut bars from the pan. Place on cutting board and cut into bars. Refrigerate in an airtight container for up to 3 days. These freeze well.
Happy Canada Day! As I was reflecting on the July 1 holiday, my thoughts went to the foods we associate with Canada. A few things immediately came to mind; poutine, maple syrup, and Nanaimo bars. Let’s focus on Nanaimo bars.
“A Dictionary of Canadianisms on Historical Principals,” 3rd edition, states that a Nanaimo bar is “a dessert square with three layers: a crumb base, a layer of buttercream, and melted chocolate icing.”
The first known recipe to appear for these bars was in the Vancouver Sun on April 11, 1953. The recipe was entitled London Fog Bars, but, in the note following the recipe, it states “these are also called Nanaimo bars.”
Nanaimo refers to the Canadian city situated on the east shore of Vancouver Island in the province of British Columbia. They have established a Nanaimo Trail, which sends visitors on a self-guided tour through the city where they will get to experience over three dozen different versions of this delicacy. Some more creative ones include maple bacon Nanaimo bars, peanut butter and salted caramel bars, and the brewing company that includes their spent brewing grain (called mash) in their dessert bars.
Tourism Nanaimo has allowed me to include their official Nanaimo Bar recipe. The recipe comes from Joyce Hardcastle, who won a contest held by the City of Nanaimo in 1986.
The second recipe is from Better Homes and Gardens Christmas Cookies 2025 magazine. This version is for a 9×13″ pan. It calls for vanilla pudding and pie filling, rather than custard, and uses pecans instead of almonds. I prefer not to use any nuts. In honour of Canada, enjoy, eh!
Official Nanaimo Bar Recipe (City of Nanaimo)
Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 Tbsp. cocoa
1 egg beaten
1¾ cups graham wafer crumbs
½ cup finely chopped almonds
1 cup coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8×8″ pan.
Second Layer
1/2 cup unsalted butter
2 Tbsp. and 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.
Third Layer
4 squares semi-sweet chocolate
2 Tbsp. unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.
Nanaimo Bars (Better Homes and Garden)
12 ounces graham crackers (about 22 rectangles)
2 cups unsweetened flaked coconut
1 cup chopped pecans
2 cups salted butter, softened, divided
2/3 cup unsweetened cocoa powder
½ cup granulated sugar
2 eggs
1/3 cup heavy cream
¼ cup vanilla instant pudding and pie filling mix
4 cups powdered sugar (icing sugar)
1 (12 oz) package semisweet chocolate chips
2 teaspoons shortening
Line a 13×9″ baking pan with parchment paper extending over the edge. In a food processor, place graham crackers, coconut, and pecans and pulse until fine crumbs form. Transfer to a large bowl.
In a small, heavy saucepan heat 1 cup of butter, the cocoa, and granulated sugar over medium heat until butter melts and mixture just comes to a simmer.
In a small bowl, lightly beat eggs. Gradually whisk about ½ cup of the hot chocolate mixture into the eggs. Then whisk the entire egg mixture into the saucepan. Cook, whisking constantly until thick, about 30 seconds. Remove from heat.
Stir chocolate mixture into graham crackers and combine. Press evenly into the bottom of prepared pan. Chill.
In a large bowl, beat remaining 1 cup of butter, the heavy cream, and pudding mix until fluffy. Gradually beat in powdered sugar until smooth. Spread evenly over crumb mixture in pan. Cover and chill for 30 minutes.
Microwave chocolate chips and shortening until melted, stirring every 30 seconds. Spread chocolate over the chilled pudding mixture. Chill until set.
Lift uncut bars from the pan. Place on cutting board and cut into bars. Refrigerate in an airtight container for up to 3 days. These freeze well.
