Legends of Canadian Pastry: The Nanaimo Bar

The Sweet Canada: Domestic stamps series

Looking for something to do this Canada Day? Celebrate by making one of most Canadian of desserts, the Nanaimo bar. The most addictive thing to come out of British Columbia other than marijuana, the no-bake dessert bar was popularized in the years following World War 2, reaching national notoriety after Expo 86. Traditionally consisting of three layers (a graham wafer crumb and shredded coconut base, custard-flavoured butter icing in the middle, and a chocolate ganache on top), the official city of Nanaimo-approved version of the pastry came to be after Joyce Hardcastle's recipe won a contest the city held. With Canada Day options limited this year, why not give this recipe a try? It will definitely add to the excitement of virtual fireworks - stay safe and happy Canada Day everyone.

Ingredients - Bottom Layer

425 g graham wafer crumbs
250 g shredded coconut
125 g unsalted butter (European style cultured if possible)
125 g finely chopped almonds
75 g cocoa
50 g sugar
1 egg, beaten

1. Melt the first 3 ingredients in the top of a double boiler. Place on the stove over medium heat and bring the water to simmer. 
• If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until the water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.

2. Add the egg and stir to cook and thicken. Remove from heat. 
3. Stir in the crumbs, the coconut, and the nuts. Press firmly into an ungreased 2 L baking pan.

Ingredients - Second Layer

500 g icing sugar
125 g grams unsalted butter
30 g vanilla custard powder
40 mL cream

4. Cream the butter, cream, custard powder, and icing sugar together well. Beat until light and fluffy. 
5. Spread it over the bottom layer.

Ingredients - Third Layer

115 g semi-sweet chocolate
30 g unsalted butter

6. Melt the chocolate and the butter over low heat. Remove it from the heat and let it cool. 
7. Once cool, but still liquid, pour it over the second layer. Cover everything and let it chill in the refrigerator until cold.