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The Nanaimo bar (/ n ə ˈ n aɪ m oʊ / nə-NY-moh) is a bar dessert that requires no baking and is named after the Canadian city of Nanaimo in British Columbia. [1] 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.
Nanaimo bar — the city of Nanaimo, Vancouver Island, Canada; Nova Scotia salmon — the province of Nova Scotia; Oka cheese — originally manufactured by the Trappist monks in Oka, Quebec; Pictou County Pizza — Pictou County, Nova Scotia; Reinette du Canada — French apple named after Canada
Nanaimo bars—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. Most common in British Columbia, gaining its name sake from the Vancouver Island town of Nanaimo, BC. Nanaimo balls—a bite-sized variation of the British Columbian ...
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The book's contents aren't available online, so it is left as an exercise for some diligent contributor to acquire a copy to verify the inclusion of a Nanaimo bar recipe in that book. —Largo Plazo 18:49, 9 August 2013 (UTC) I got a hold of it, and the Nanaimo bar isn't in it. I went back to Google Books, and now it isn't returning that book ...
Mr. Big is the largest sized chocolate bar produced by Cadbury in Canada, [1] hence the name. The standard bar is made of a layered vanilla wafer biscuit coated in caramel, peanuts, and rice crisps and covered in a chocolate coating. [1] The bar is the length of two "standard"-sized bars – around 20 centimetres (8 inches) long.
Pacific Northwest cuisine is a North American cuisine that is found in the Pacific Northwest, i.e. the states of Oregon, Washington, Idaho and Alaska, as well as the province of British Columbia and the southern portion of the territory of Yukon, reflecting the ethnic makeup of the region, with noticeable influence from Asian and Native American traditions.
French settlers introduced new ingredients and cooking techniques, such as the use of dairy products, baking, and the concept of the "pot-au-feu," a slow-cooked meat and vegetable dish. Acadian dishes like rappie pie, a grated potato and meat pie, and poutine râpée , a boiled potato dumpling filled with pork, are still popular in the region.