This popular layered bar appeared suddenly in the 1950s not only in newspapers, but also in charity cookbooks such as the Women's Auxiliary to the Nanaimo Hospital Cook Book (1952), in which there were three such recipes, as well as the British Columbia Women's Institute's Centennial of British Columbia Cookbook (1958). Realizing how popular this cookie bar was, the test kitchens of several food companies developed various versions of it. After all, who can resist a bar that has a chewy chocolate base, a creamy flavourful centre and yet more chocolate in its luscious topping?
Base
- 1 1/2 cups (375 mL) graham cracker crumbs
- 1 cup (250 mL) flaked, unsweetened coconut
- 1/2 cup (125 mL) finely chopped toasted hazelnuts (filberts)*
- 2/3 cup (150 mL) butter
- 1/3 cup (75 mL) unsweetened cocoa
- 1/4 cup (60 mL) granulated sugar
- 1 tbsp (15 mL) instant coffee granules
- 1 large egg, lightly beaten
Filling
- 2 cups (500 mL) icing sugar, divided
- 1/4 cup (60 mL) butter, softened
- 1 tbsp (15 mL) instant coffee granules
Mocha topping
- 2 tbsp (30 mL) butter
- 1 tbsp (15 mL) instant coffee granules
- 4 oz (125 g) semisweet chocolate, coarsely chopped
*to toast hazelnuts, spread them out on a baking sheet and place in a 350°F (180°C) oven until darkened slightly and fragrant, 5 to 8 minutes. Immediately enclose in a clean tea towel and rub the hot hazelnuts until most of the skins are removed.
Base
- Line an 8-inch (2 L) square cake pan with parchment paper, or grease it.
- In a large bowl, stir together the crumbs, coconut and hazelnuts; set aside.
- In a saucepan, heat together the butter, cocoa, sugar and coffee granules over low heat, stirring, until the butter is melted. Remove from the heat; whisk in the egg. Stir into the crumb mixture until well mixed. Press into the prepared pan; bake in the centre of a 350°F (180°C) oven for 10 minutes. Let cool on a rack.
Filling
- In a bowl, beat half of the icing sugar with the butter. Mix the coffee granules with 2 tbsp (60 mL) water until dissolved; beat into the butter mixture along with the remaining icing sugar. Spread over the cooled base.
Mocha topping
- In a heatproof bowl over a saucepan of hot (not boiling) water, melt the butter with the coffee granules; add the chocolate and stir until melted and smooth. Spread over the filling. Refrigerate until the chocolate is firm, about 2 hours. Let stand at room temperature for 5 minutes to soften slightly before cutting into bars. (Make-ahead: Layer the bars between sheets of waxed paper in an airtight container and store in the refrigerator for 1 week or freeze for up to 1 month.
Note: Always taste nuts before you use them to make sure they are fresh, and store them in the freezer to ensure they keep fresh.
Variation:
In-the-Beginning Nanaimo Bars
Early Nanaimo bars contained custard powder in the filling and relied on only vanilla for flavouring. So for an original taste, omit the coffee throughout and substitute walnuts for the hazelnuts. For the filling, cream 2 tbsp (30 mL) custard powder and 1 tsp (5 mL) vanilla into the butter and half the icing sugar. Then gradually blend in 3 tbsp (45 mL) milk alternately with the remaining icing sugar.
Variation:
Raspberry Nanaimo Bars
Substitute walnuts for the hazelnuts. Substitute 2 tbsp (30 mL) seedless raspberry jam for the coffee granules in the base, 2 tbsp (30 mL) raspberry liqueur for the coffee granules and water in the filling and 1 tbsp (15 mL) raspberry liqueur for the coffee granules in the topping.
