Nanaimo Bar

What it really is

Nanaimo Bar is a chilled, no-bake dessert cut into small squares. Its three distinct layers are a crumb-and-coconut base, a sweet custard-flavoured filling and a chocolate top. The name is associated with Nanaimo, British Columbia.

The layers define the bar more than a single fixed recipe. A crumb base is pressed into a pan, covered with the soft filling, then topped with chocolate and chilled until firm enough to slice. The finished square should hold its layers while remaining tender through the centre. It is rich, so it is usually portioned as a small dessert rather than served as a large cake slice.

Recipes vary in the type of crumbs, the flavouring in the middle layer and the thickness of the chocolate topping. The familiar custard flavour does not necessarily mean the filling is made with cooked custard; the kitchen's actual ingredients determine that. Some versions add coffee or nuts, and these should be identified when present. The name alone does not guarantee a single formula, so ingredient and allergen details should describe the batch being served.

How it's served

• Serve chilled or at cool room temperature, cut into neat squares. It is not heated before serving.
• Present it on its own or with a modest accompaniment such as fruit or a little cream; keep additions separate from the name of the dessert.
• Let a very cold piece soften briefly before eating if the filling is firm.

How to write it on the menu

• Describe the crumb-and-coconut base, custard-flavoured middle and chocolate top so guests know what the three layers are.
• State whether the batch contains nuts, coffee, or a non-standard filling, and verify the actual recipe for allergen information.