Nanaimo bar

TheNanaimo bar(/nəˈnaɪmoʊ/nə-NY-moh) is abar dessertthat requires nobakingand is named after the Canadian city ofNanaimoinBritish Columbia.It consists of three layers: awafer, nut (walnuts, almonds, or pecans), andcoconutcrumb base;custardicing in the middle; and a layer ofchocolateganacheon top. Many varieties exist, consisting of various types of crumb, various flavours of icing (such aspeanut butteror coconut,mocha), and various types of chocolate.
The earliest confirmed printed copy of the recipe using the name "Nanaimo bars" appears in the Edith Adams' prize cookbook (14th edition) from 1953.Following research into the origins of Nanaimo bars,Lenore Newmanwrites that the same recipe was published in theVancouver Sunearlier that same year under the name "London Fog Bar".The recipe later also appears in the publicationHis/Her Favourite Recipes, Compiled by the Women's Association of the Brechin United Church (1957), with the recipe submitted by Joy Wilgress, a Baltimore, Maryland, native.(Brechin United Church is in Nanaimo.)
In 1954, the recipe "Mabel's Squares" was published inThe Country Woman's Favouriteby the Upper Gloucester Women's Institute (New Brunswick).  The recipe was submitted by Mrs. Harold Payne, the daughter of Mabel (Knowles) Scott (1883–1957).
The firstprinting of recipes featuring Nanaimo bar ingredients is found in the 1952Women's Auxiliary to the Nanaimo Hospital Cookbook, which features three nearly identical recipes that differ only slightly from the modern Nanaimo bar.They are referred to as the "chocolate square" or the "chocolate slice".
Other unconfirmed references date the bar back to the 1930s, when it was said to be known locally as "chocolate fridge cake".One modern reference mentions the bars' existence in 19th century Nanaimo.
The popularity of the bar in Nanaimo led local residents to mobilise to have it voted "Canada's Favourite Confection" in aNational Postreader survey.In 1985, Mayor Graeme Roberts initiated a contest to find the ultimate Nanaimo bar recipe. The recipe submitted by Joyce Hardcastle, a resident of Nanaimo, was unanimously selected by a panel of judges.The Nanaimo bar was popularized nationwide after being highlighted as a classic Canadian dessert atExpo 86.
Recipes for similar desserts are found in various places, under various names, in North America and Europe. The designation "Nanaimo bar" is Canadian, and appears in theCanadian Oxford Dictionary,but not in other language or dialect versions.
An episode from the first season of the competition television showMasterChef Canadafeatures an elimination challenge where competitors made desserts inspired by Nanaimo bars, chosen among three Canadian desserts.
A 2016 US state dinner in honour of Canadian Prime MinisterJustin Trudeaufeatured Nanaimo bars as the main dessert. The elaborate dinner, hosted by then-US PresidentBarack Obamaand his wifeMichelle Obama, consisted of a blend of American and Canadian dishes. The Nanaimo bars were presented on a plate inspired by theRocky Mountains.
In April 2019,Canada Postannounced the release of a booklet ofpostage stampsdedicated to Canadian desserts and sweets.The booklet of 10 stamps features images of the Nanaimo bar, thebutter tart,tarte au sucre(sugar pie), blueberrygrunt, andSaskatoon berry pie.Canada Post described the stamps as "fun-shaped", and the booklet of stamps resembled a recipe card.The image of the Nanaimo bar on the stamp received some criticism for its ratio of "the crumbly base, the custard filling, and the chocolate ganache icing."