Nanaioma Bar

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125 gm Butter

¼ Cup Sugar

3 T Cocoa

1 Egg Beaten

1 t Vanilla

1 Cup Coconut

2 Cups Crushed Biscuits


Melt butter, sugar and cocoa together over a low heat.  Remove from heat.  Add beaten egg, then other ingredients.  Press into a sponge roll tin.  Put in fridge to set.


Custard Filling

60g Butter

2 T Custard Powder

2 Cups Icing Sugar

2 T Hot Water

Cream all filling ingredients together and spread over base and return to fridge.



60g Cooking Chocolate

1T Butter


Melt chocolate and butter in microwave and spread over filling. ( I generally find this is not enough chocolate icing so I often just make chocolate icing with icing sugar and cocoa and hot water)

+Kristen Macdonald