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Canada Letter
An online post of a Nanaimo bar photo swiftly prompted criticism in Canada and discussion about the treat’s ideal proportions.
By Ian Austen
This week was the first anniversary of the official declaration that the coronavirus was a global pandemic. But a number of Canada Letter readers have recently emailed about a very different issue: the correct layer proportions of Nanaimo bars.
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It all started with a photo in an Instagram post from The Times’s Cooking account of an example of Canada’s favorite no-bake squares. “Canadians, this one’s for you,” it read.
But many Canadians were quick to point out that it had way too thick of a base layer — a mixture of butter, cocoa powder, nuts, shredded coconut, graham cracker crumbs and lots of butter. The yellow middle layer — lots more butter, more sugar, Bird’s custard powder and heavy cream — was mingy, the critics said. And instead of being as smooth as an ice rink, the melted top layer sported a ripple pattern.
“These are an insult to Canadians everywhere,” one person commented. “You’d be laughed out of the bake sale with these counterfeits,” offered another.
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