Nanaioma Bar

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Base

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.

 

Topping

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