Nanaimo Bar
The ever popular Nanaimo Bar, known internationally and a favourite
dessert in many restaurants, has a notable thermal significance. During
Nanaimo's heyday as an international coal provider, families of miners
sent care packages which often included this sweet treat. A contest was held to find
the best recipe and a Nanaimo housewife won the honor. Joyce Hardcastle
offers her recipe below. 
Sample the variations of this
popular Nanaimo tradition in any of our fine restaurants.
THE ORIGINAL NANAIMO BAR - graciously offered by Joyce Hardcastle
BOTTOM LAYER
1/2 c. unsalted butter (Euro-style cultured)
1/4 c, sugar
5 tbsp. cocoa
1 egg, beaten
1 3/4 c. graham wafer crumbs
1/2 c. finely chopped almonds
1 c. coconut
Melt first 3 ingredients in top of a double boiler. Add egg and stir to
cook and thicken Remove from heat. Stir in crumbs, coconut and nuts.
Press firmly into an ungreased 8 X 8 pan.
SECOND LAYER
1/2 c. unsalted butter
2 tbsp. and 2 tsp. cream
2 tbsp. vanilla custard powder
2 c. icing sugar
Cream butter, cream, custard powder and icing sugar together well. Beat
until light. Spread over bottom layer.
THIRD LAYER
4 squares semi-sweet chocolate (I oz. each)
2 tbsp. unsalted butter
Melt chocolate and butter over low heat. Cool. When cool, but still
liquid, pour over second layer and chill in refrigerator.