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Nanaimo's Best Recipe

The Nanaimo Bar

The History

The Early Years (1940s–1950s)

The earliest published recipe dates to the 1940s when the Vancouver Sun printed two versions: one with a graham cracker base, another with coconut. Variations appeared in newspapers over the next few years. The recipe as we know it appeared in the Women's Auxiliary to the Nanaimo Hospital Cookbook (1952). A year later, Edith Adams used the name "Nanaimo Bar" in the Vancouver Sun. It was also called a London Fog Bar at the time. Some claim the dessert originated in Alberta during the 1930s–40s under the name "Smog Bars." The evidence is thin.

The Breakthrough (1970s–1980s)

Susan Mendelson sold Nanaimo Bars to pay her tuition. In 1979, she founded Lazy Gourmet, a Vancouver cafe and catering company. Sales climbed. When Mendelson was chosen to write the official Expo 86 cookbook, she included the Nanaimo Bar. The City of Nanaimo leaned in—creating a mascot called Nanaimo Barney and holding a contest for the official recipe. Joyce Hardcastle of Nanaimo won. After Expo 86, the bar exploded nationwide.

Going National (1990s–2000s)

BC Ferries started selling them. Grocery stores and cafes followed. The dessert crossed into the United States, where a Midwest variation called Prayer Bars emerged. In 2006, a National Post poll named the Nanaimo Bar Canada's favourite confection. The Canadian Oxford Dictionary includes "Nanaimo Bar" as an entry.

Official Recognition (2019)

Canada Post issued a stamp honouring the Nanaimo Bar. It was criticized for inaccurate layer ratios—a very Canadian controversy. This version keeps the facts tight, uses your signature em-dash style, and maintains that professional-but-personable tone. The "very Canadian controversy" line adds a touch of the understated humor present in "your robot servant can make for you."  

The Recipe

Three layers: crumb base, custard butter filling, and chocolate top. World famous, and rightfully so.

Yield

One 8×8-inch (20×20 cm) pan (16–25 squares, depending on size)

Ingredients

Bottom Layer (Crumb Base)

  • 1/2 cup (115 g) unsalted butter
  • 1/4 cup (50 g) granulated sugar
  • 5 Tbsp unsweetened cocoa powder
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 2 cups (200 g) graham cracker crumbs
  • 1 cup (65 g) sweetened shredded coconut
  • 1/2 cup (60 g) finely chopped walnuts (optional but part of the classic)

Middle Layer (Custard Filling)

  • 1/2 cup (115 g) unsalted butter, softened
  • 2 Tbsp vanilla custard powder (Bird’s brand is classic)
  • 2 cups (240 g) icing sugar (powdered sugar)
  • 3 Tbsp milk (add a bit more if needed)

Top Layer (Chocolate)

  • 4 oz (115 g) semisweet chocolate (good quality)
  • 2 Tbsp (30 g) unsalted butter

Instructions

1. Make the Bottom Layer

  1. In a saucepan over low heat, melt the butter, sugar, and cocoa powder.
  2. Once melted and smooth, add the beaten egg and stir constantly until the mixture thickens slightly (this cooks the egg and forms a paste).
    – This takes about 1–2 minutes.
  3. Remove from heat and stir in:
    • graham cracker crumbs
    • shredded coconut
    • walnuts (if using)
  4. Press the mixture firmly and evenly into an ungreased 8×8" pan.
    – Use the back of a spoon or a flat measuring cup.

Refrigerate while preparing the next layer.

2. Make the Middle Layer (Custard Filling)

  1. In a bowl, cream together:
    • softened butter
    • custard powder
    • icing sugar
  2. Add the milk one tablespoon at a time, beating until light, creamy, and spreadable.
  3. Spread evenly over the chilled base.

Refrigerate 15–20 minutes before adding the chocolate so the top spreads cleanly.

3. Make the Top Layer (Chocolate)

  1. Melt chocolate and butter together in a double boiler or microwave (30-second bursts).
  2. Stir until perfectly smooth.
  3. Let it cool for 5 minutes so it doesn't melt the custard layer.
  4. Pour over the custard and tilt the pan to spread it evenly.

Refrigerate until firm.

Cutting Tips (Essential)

Nanaimo bars crack if cut cold. Use one of these methods:

Option A: Warm Knife

  • Run a sharp knife under hot water
  • Wipe dry
  • Cut slowly

Option B: Room-Temperature Rest

  • Let sit on the counter 10–12 minutes before slicing

Cut into squares or rectangles.

Storage

  • Fridge: 1 week
  • Freezer: 2–3 months (layer parchment between pieces)

Notes for Authenticity

This recipe closely matches the versions found in:

  • The 1952 Nanaimo Hospital Cookbook
  • The 1986 “Official Nanaimo Bar” contest winner
  • Later City of Nanaimo tourism publications

The custard powder and graham crumb–coconut–walnut base are the defining components. Anything else is a variation.

Here's a version your robot servant can make for you:

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"@type": "Recipe",
"name": "Classic Nanaimo Bars",
"description": "A classic three-layer Nanaimo bar recipe with a chocolate-coconut-graham base, custard butter filling, and chocolate topping, very close to the original Nanaimo bar style.",
"author": {
"@type": "Person",
"name": "Shawn DeWolfe"
},
"datePublished": "2025-12-10",
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"Nanaimo bars",
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"text": "Melt the semisweet chocolate and butter together using a double boiler or in the microwave in short bursts. Stir until smooth, then let cool for about 5 minutes so it is still pourable but not hot.",
"url": "https://your-site.example/nanaimo-bars#step5"
},
{
"@type": "HowToStep",
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"text": "Pour the chocolate mixture over the custard layer and tilt the pan to spread evenly. Refrigerate until completely firm.",
"url": "https://your-site.example/nanaimo-bars#step6"
},
{
"@type": "HowToStep",
"name": "Cut into squares",
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</script>

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Shawn did an outstanding job handling the full website migration for our site, and everything went smoothly from start to finish. His communication throughout the entire process was excellent. He worked quickly and efficiently, completing the migration faster than we expected. Shawn also answered all of our many questions with patience and clarity. I highly recommend him to anyone needing a reliable and talented web designer.
  
 
  
 
 
 
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Fantastic service all around!  Knowledgeable, helpful and prompt.  Highly recommend them.  Thank you Web321!
  
 
  
 
 
 
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My Wordpress website needed some maintenance and updating, Shawn got it done for me and provided a tutorial video that was very helpful.
  
 
  
 
 
 
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Fantastic company to work with.  Shawn and Erin were able to do the back end of our website to add a very important feature to include a search directory for our local sport organizations in our region.  Well done and thank you again! Cheers, Carolynn, PacificSport Interior BC
  
 
  
 
 
 
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Shawn is competent and knowledgeable, and I highly recommend him. He knows what he is doing and has good ideas. He updated my old html website to make it mobile-friendly, a coding task that several other website developers could not do. He can also work with wordpress.
  
 
  
 
 
 
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Erin and Shawn are a dream team when it comes to conceptualizing and designing websites. They are talented, creative, and knowledgeable in their field on all the multiple elements of building and optimizing a successful site. From the beginning, they spent time with me to understand what I do and how to best pull together my education site that had multiple components and content. They put me at ease with their care and willingness to go the extra mile. Their main focus was for me to be proud of the site and I am! My end result is beyond my expectations-polished, appealing, dynamic and user friendly- and I continue to work with them to monitor and maintain the site. They are kind and ethical and did much more work within my budget than I anticipated. I would highly recommend them to anyone who needs a competitive and creative site for their business or project.
  
 
  
 
 
 
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We are over-the-moon impressed with the services provided from Web321 for our winery. We have been happy clients since their beginning. They have excellent client care and very prompt service.  They always take the time to explain things in easy to understand terms. Our website has never looked or performed better! Thank you for the fabulous work you do Shawn, Erin and Team!
  
 
  
 
 
 
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Talented website designer Erin Carson DeWolfe redesigned my existing "Implosion Press" website to make it more appealing, elegant, informative and easy to navigate for my Young Adult novel promotion and sales. Her rates were very reasonable, considering the resulting quality improvement. Erin increased security and removed excessive Spam. Erin added purchase links and Google Analytics for performance data. She maintains the site and reports monthly. Most highly recommend this service. David, Tofino BC
  
 
  
 
 
 
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