Melt butter, sugar and cocoa over a low heat, stirring. Remove
from heat. Add beaten egg, essence, biscuits then coconut.
Mix, pack into lined slice tin. Refrigerate 30 mins.
Cream butter, icing sugar, custard powder & hot water. Spread
over base & refrigerate again.
Melt chocolate, butter & milk together & spread over custard
mixture. Store in fridge.
Originally Submitted
4/23/2015
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You can add this Nainoma Bars (continental fudge) recipe to your own private DesktopCookbook.