Vancouver Island University students make the world’s largest Nanaimo bar

Students from Vancouver Island University set a new world record in Nanaimo, B.C. on Saturday May 17, 2025 by being the home to the world's largest Nanaimo bar, which weighs nearly 500 kilograms and is 21.3 meters long. (Vancouver Island University / Handout / The Canadian Press)

NANAIMO — A Nanaimo bar whose recipe called for butter equivalent to the weight of a baby elephant has been certified as the world’s largest during an event in the British Columbia city that bears the sweet treat’s name.

Baked by students at Vancouver Island University, the record-setting bar was unveiled to the public at noon on Saturday, and is 21.3 metres long, 0.9 metres wide and weighs nearly 500 kilograms.

“I will really remember this experience for the rest of my life, just seeing the Nanaimo community come down and celebrate us, and seeing all the people cheering for us and excited for us to see and to break this record and have the record really hold in Nanaimo,” said Lily David, a student from VIU’s Professional Baking and Pastry Arts program.

Aron Weber, the program’s chair, said students got the idea a few years ago when they were brainstorming ways to generate publicity and excitement for a business.

Weber said they looked up world records and found that the largest Nanaimo bar was made by a family in Ontario, and considering the B.C. city has so much pride around the bar, it inspired the students to bring the record home.

The previous Guinness World Record for the largest Nanaimo bar was set in 2020 by a chocolatier from Levack, Ont., with a 240-kilogram bar.

The new record-holding bar recipe includes 125 kilograms of butter, 91 kilograms of confectioners’ sugar, 77 kilograms of graham cracker crumbs and 68 kilograms of dark chocolate.

David praised the combo after getting a taste of the bar following the event.

“You have a nice, crunchy base that has some walnuts and some coconut, and then a really nice, soft, fluffy custard, and then a perfect temperature ganache on top,” David said.

The record has been certified by two national organizations that represent VIU Trades students: the Baking Association of Canada and the Culinary Federation of Canada.

Weber said it’s like a dream come true that students and faculty worked together to create the largest bar, which will be on display at Windsor Plywood Trades Discovery Centre on campus and later cut into thousands of pieces to share with the public.

“Everything we do here, like, what a great learning experience for our students, too,” Weber said.

“It’s not every day you get to build something so huge.”

VIU said in a statement that the Nanaimo bar is a world-renowned dessert, and it was featured on the menu when U.S. President Barack Obama hosted a state dinner in 2016 for Prime Minister Justin Trudeau and his wife in Washington, D.C., and it has received the stamp of approval from Canada Post in 2019.

Nanaimo Mayor Leonard Krog said the bar is much more than a “sweet, mouth-watering dessert.” He said it’s “an icon of the city.”

“It only makes sense that the largest Nanaimo bar ever made is put together here. Many thanks to these talented VIU students for beating the record right here at home,” said Krog, who also proclaimed Saturday as Nanaimo Bar Day in the city.

The goal of the event was more than just setting a new world record. It also raised money to buy new ovens for the university’s culinary programs, since the current ovens are nearing the end of their lifespans.

The project also brought faculty members and students together. Weber said four alumni who initially came up with the idea for the world’s biggest Nanaimo bar years ago came back for this event, with two of them coming all the way from Scotland.

“They are all very successful in the baking industry and we’re super proud of them,” said Weber, adding that he is thankful for all the support.

Weber said they also don’t plan on any leftovers.

“If there are any leftovers, we will be donating it to the food bank,” he said.

This report by Nono Shen of The Canadian Press was first published May, 17, 2025.