They make a nice gift and are easy to snack on at a holiday party too.
aren’t your thing, but you’ve still got a sweet tooth. You want to partake in the holiday cookie swap as usual—it’s just that you’re looking for something that’s easy, no-bake, and isn’t covered in sparkles or shaped like a snowflake. We have just the dessert for you: theMost Canadians grow up knowing and loving the Nanaimo bar, but I, a child deprived of sweets, did not encounter my first one until I was 16, when I was offered a slice by a high school teacher.
According to Lenore Newman, the director of the Food and Agriculture Institute at the University of Fraser Valley, “The first known recipe [for the confection] was included in the 1952.” The book has “three nearly identical recipes for the dessert that differ only slightly from the modern version,” she says, “under the names Chocolate Square and Chocolate Slice.
As refrigeration, butter, and sugar became more accessible in the postwar period, square desserts that were set and refrigerated—referred to as “dainties”—became increasingly popular. But Newman notes that the move toward premade, modern-feeling ingredients “was more about status than time saving. Nanaimo bars, already costly due to their high butter and sugar content, required several purchased premade goods, and required time and care to make.
Since its inception in the 1950s, the bar has been proudly claimed by the citizens of Nanaimo, a city on Vancouver Island located across the Strait of Georgia from Vancouver, and has gone on to inspire many other desserts across Canada, like Nanaimo bar-flavored cheesecakes, cupcakes, doughnuts, and more. When I moved to the United States, I was surprised to find that many Americans I met had never tasted—or heard of—this confection.
, none of those really stand up to the Nanaimo bar in flavor or texture. In the words of chef Tyler Duft, “It’s a slice of Canadiana…as soon as you go across the border, it doesn’t exist.”
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