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The Nanaimo bar ( ) is a bar dessert that requires no baking and is named after the Canadian city of Nanaimo in British Columbia. It consists of three layers: a wafer, nut (walnuts, almonds, or pecans), and coconut crumb base; custard icing in the middle; and a layer of chocolate ganache on top. Many varieties exist, consisting of various types of crumb, various flavours of icing (such as peanut butter or coconut, mocha), and various types of chocolate.
In 1954, the recipe "Mabel's Squares" was published in The Country Woman's Favourite by the Upper Gloucester Women's Institute (New Brunswick). The recipe was submitted by Mrs. Harold Payne, the daughter of Mabel (Knowles) Scott (1883–1957).
The first printing of recipes featuring Nanaimo bar ingredients is found in the 1952 Women's Auxiliary to the Nanaimo Hospital Cookbook, which features three nearly identical recipes that differ only slightly from the modern Nanaimo bar. They are referred to as the "chocolate square" or the "chocolate slice".
Other unconfirmed references date the bar back to the 1930s, when it was said to be known locally as "chocolate fridge cake". One modern reference mentions the bars' existence in 19th century Nanaimo.
Recipes for similar desserts are found in various places, under various names, in North America and Europe. The designation "Nanaimo bar" is Canadian, and appears in the Canadian Oxford Dictionary, (2025). 9780195418163, Oxford University Press. ISBN 9780195418163 but not in other language or dialect versions.
An episode from the first season of the competition television show MasterChef Canada features an elimination challenge where competitors made desserts inspired by Nanaimo bars, chosen among three Canadian desserts.
A 2016 US state dinner in honour of Canadian Prime Minister Justin Trudeau featured Nanaimo bars as the main dessert. The elaborate dinner, hosted by then-US President Barack Obama and his wife Michelle Obama, consisted of a blend of American and Canadian dishes. The Nanaimo bars were presented on a plate inspired by the Rocky Mountains.
In April 2019, Canada Post announced the release of a booklet of dedicated to Canadian desserts and sweets. The booklet of 10 stamps features images of the Nanaimo bar, the butter tart, tarte au sucre (sugar pie), blueberry grunt, and Saskatoon berry pie. Canada Post described the stamps as "fun-shaped", and the booklet of stamps resembled a recipe card. The image of the Nanaimo bar on the stamp received some criticism for its ratio of the three layers.
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