Special Thank You to Chef Andrew Plaza for creating this tasty treasure for our 2025 BBQ’n Across Canada theme as we feature recipes from British Columbia.
The Nanaimo Bar, a beloved Canadian dessert, originated in Nanaimo, British Columbia, around 1953. For as long as I can remember, it has been a staple at my Christmas celebrations and a year-round favourite, offering a sense of comfort and nostalgia with every bite.
Who can argue with a Chocolate Wafer crust with almonds and coconut, custard icing middle, and a chocolate ganache? That’s right, nobody can. This is why I’ve added my BBQ twist, incorporating spicy smoked bacon and spiced ganache to add a layer of complexity and a touch of boldness to the traditional recipe. The salty-smoky flavor of the bacon paired with the sweetness of the custard and the rich spiced chocolate ganache creates a culinary adventure while still honoring the original.
INGREDIENTS: SMOKED BACON
- ½ lb thick-cut Bacon
- 2 Tbsp Brown Sugar
- 2 Tbsp Kreiser Barbecue The Smokin’ Bee Seasoning
DIRECTIONS: SMOKED BACON
- Pre-heat your smoker to 350°F
- While your grill is pre-heating, place bacon on cookie tray with tinfoil lining.
- Mix Brown Sugar and Smokin’ Bee Seasoning in a small bowl
- Rub sugar mix on bacon.
- Smoke for 30 minutes or until bacon is just crispy.
- Remove and let cool at room temperature.
- Once cool, chop into bits for topping.
INGREDIENTS: SPICY NANAIMO BAR
- 1 Cup Butter (unsalted and softened)– Divided into two ½ Cup portions + 4 tsp
- ¼ Cup Sugar
- 5 Tbsp Coco powder
- 1 Egg
- 1 ¾ Cup Graham Cracker Crumbs
- 1 Cup Coconut (Sweetened, flaked)
- ½ Cup Almonds (finely chopped)
- 3 Tbsp Heavy Cream
- 2 Tbsp Custard powder
- 2 Cups Icing Sugar
- 8oz Semi-Sweet Chocolate
- ¼ to ½ tsp Cayenne Powder (to your liking)
*This recipe was tested at ½ tsp and the majority found it a little too overpowering* - ¾ tsp Cinnamon
- 1 Tbsp Flaked salt
DIRECTIONS: SPICY NANAIMO BAR
- In the top of a double boiler, combine ½ cup butter, sugar, and cocoa powder. Stir occasionally until melted and smooth.
- Beat in the egg, stirring until thick for about 2 to 3 minutes. (if required, temper the egg so not to curdle).
- Remove from heat and mix in the graham cracker crumbs, coconut and the finely chopped almonds. (Note: you can grind in a food processor. The finer chop, the better the bottom layer).
- Take mix and press very firmly and evenly into the bottom of an ungreased 8×8-inch pan.
- For the middle layer, cream together the last ½ cup butter, heavy cream, and the custard powder until light and fluffy.
- Mix in the icing sugar until smooth.
- Spread over the bottom layer in the pan. Chill to let this layer set. (Make sure it is completely chilled before moving to next step).
- While the second layer is chilling, melt the semisweet chocolate, 4 tsp butter, Cayenne and cinnamon in a double boiler or over low heat.
- Spread over the chilled bars and top with chopped/crumble bacon and flaked salt.
- Score through the top chocolate layer as soon as it starts to set (to avoid cracking as I found out).
Note: Let the chocolate set before cutting into 1 or 2” squares.
