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Nainamo Bar

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Nainamo Bar
2008-07-25 Desserts
3 34

These three-layer bars are chilled, rather than baked. The crust is made with graham cracker crumbs, cocoa powder, almonds and coconut; the filling uses powdered sugar, custard powder and butter; and the top has a thin chocolate layer.

  • Servings: 24


Bottom Layer
½ cup Unsalted Butter (euro-style Cultured)
¼ cup Sugar
5 Tbsp Cocoa Powder
1 Egg, beaten
1¾ cup Graham Cracker Crumbs
½ cup Finely Chopped Almonds
1 cup Coconut
Second Layer
½ cup Unsalted Butter
2 Tbsp & 2 Tsp. Cream
2 Tbsp Vanilla Custard Powder
2 cups Powdered Sugar
Third Layer
4 Squares Semi-sweet Chocolate (1 Oz. Each)
2 Tbsp Unsalted Butter



Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8X8x2 baking dish.


Cream butter, cream, custard powder and powdered sugar together well. Beat until light. Spread over bottom layer.


Melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator.

Helpful Tips:

Really tasty!