Nanaimo Bar: A Canadian Classic
The Nanaimo bar is a no-bake dessert bar that originated in the Canadian city of Nanaimo, British Columbia. It is a popular dessert in Canada and is often served at potlucks and other gatherings.
The Nanaimo bar is made with three layers: a graham cracker crumb base, a custard middle layer, and a chocolate ganache top layer. The custard layer is typically made with vanilla pudding mix, milk, and eggs. The chocolate ganache is made with chocolate and cream.
The Nanaimo bar was invented in the 1950s by a woman named Mabel Jenkins. Jenkins was a member of the Nanaimo Women’s Institute, and she developed the recipe for the bar as a way to use up leftover graham cracker crumbs. The recipe was originally published in the Nanaimo Women’s Institute cookbook in 1953.
The Nanaimo bar quickly became a popular dessert in Nanaimo, and it soon spread to other parts of Canada. Today, the Nanaimo bar is a beloved Canadian dessert and is enjoyed by people of all ages.
Ingredients
- For the graham cracker crumb base:
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup melted butter
- For the custard layer:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups milk
- 2 large eggs
- For the chocolate ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9×13 inch baking pan.
- Bake for 10 minutes, or until the crust is golden brown.
- Let the crust cool completely.
- In a large bowl, whisk together the pudding mix, milk, and eggs. Pour over the cooled crust.
- Refrigerate for at least 4 hours, or overnight.
- In a small saucepan, combine the chocolate chips and heavy cream. Cook over low heat, stirring constantly, until the chocolate is melted and smooth.
- Pour the chocolate ganache over the custard layer.
- Refrigerate for at least 2 hours, or until the ganache is set.
- Cut into bars and serve.
Tips
- For a richer flavor, use dark chocolate chips in the ganache.
- To make the bars gluten-free, use gluten-free graham cracker crumbs.
- To make the bars dairy-free, use dairy-free milk and butter in the crust and custard layer, and use dairy-free chocolate chips in the ganache.
- The Nanaimo bar can be stored in the refrigerator for up to 5 days.
