Though the 2010 Olympics in Vancouver, Canada, have ended, it doesn’t mean Americans can’t continue to enjoy one of Canada’s favorite desserts, Nanaimo bars. “These three-layer sweet squares, ubiquitous in coffee shops throughout British Columbia, are named for Nanaimo (nan-EYE-mo), a town on Vancouver Island,” explained Dianna Marder of the Philadelphia Inquirer. “About 35 years ago, a local woman by the name of Joyce Hardcastle entered her recipe for chocolate squares in a contest, calling them Nanaimo Bars—and she won. The city's been boasting about them ever since.” The three layers are made up of a chocolate graham cracker base, embedded with coconut and nuts, a buttercream center flavored with vanilla custard and a rich dark chocolate top. They can also be made with filling variations like mint, mocha or peanut butter. Nanaimo bars are a fun way to add a little international flare to a snack or dessert menu.

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“Trendy desserts have come and gone, and some foodies predict another treat is poised to be this decade's defining sweet: Bonjour, macaroon!,” said Neda Ulaby of National Public Radio. She explores the French macaroon phenomenon that has taken over Washington, D.C., and the rest of the country. French macaroons are colorful, airy and come in a variety of flavors unlike American macaroons that are usually almond and coconut flavored and have a cake-like texture. Ulaby examines a variety of macaroons from trendy to traditional. Try making the Rose White Chocolate Macaroon recipe provided by Chef Fabrice Bendano of Adour in Washington, D.C., and whip up a fashionable and scrumptious dessert.

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Most people have fond memories of the candy they ate as a child, but all too often, finding the treats can be a daunting task—especially for those on the far side of 40.

Enter CandyDirect.com. The online candy retailer bills itself as “the oldest confectionery company on the Web (operating since 1997) and a leading provider of nostalgic and popular confections, including bulk and hard-to-find candies.” Another alluring pitch is the promise that the company sells a full line of classic candy bars from leading manufacturers.

Jim Esposito, owner of CandyDirect.com, is enthusiastic about the 400 “vintage” candies he sells. Most are made by small companies that have depended on strong regional customer bases to survive.

“People just love old, nostalgic things. The trend is that we’re definitely seeing more interest in the old-time candies. People will search far and wide for them,” Esposito told Foodie News.

Finding your favorite candy to order on the site is easy, as the treats are organized by decades (1950s through 1990s), as well as by type, color, flavor, size and shape.

It’s no surprise that Esposito loves all things related to sweets...eating them, selling them, talking about them and exploring their history. He often asks people he meets or talks to on the phone to name their favorite candy. He enjoys pinpointing someone’s age (or at least the decade when they were born) based on the answer.

For example, “Virtually everyone who names one of the sour candies as a favorite is younger than 35,” Esposito said.

Necco Wafers, Raisinets and Oh Henry! were big in the 1950s. If you like Bit-O-Honey, Big Hunk or Bazooka Bubble Gum…you’re most likely a child of the 1960s. Whatchamacallit, Abba-Zaba and Bottle Caps dominated the 1970s. Gummi Bears, Reese’s Pieces and Sour Patch Kids Candy rocked the 1980s. Ice Breakers Gum, Altoids Mints and Reese’s NutRageous Bar captured much of the candy dollar in the 1990s.

Demand for vintage candies is strong and continues to grow, according to Esposito, but some companies are making changes to beloved favorites with an eye toward the future.

In February the New England Candy Confectionary Company, manufacturer of Sweethearts Conversation Hearts, unveiled modern ways to say “I Love You.”

Through an online contest, Americans voted on 10 new sayings for the tiny candy hearts—with “Tweet Me” and “Text Me” at the top of the list. Updated flavors like green apple, blue raspberry, strawberry, lemon, grape and orange were developed to tempt the current generation of candy lovers. More vibrant colors and a softer texture billed as “more fun to eat” round out the changes made to Sweethearts in 2010, which were first sold 145 years ago.