B-52 Bars

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
The B 52 bars recipe is a delightful dessert that combines the flavors of chocolate, coffee, and orange liqueur. These decadent bars are perfect for those who enjoy rich and indulgent treats. The recipe is simple to follow, requiring only a handful of ingredients and minimal preparation time. With a crunchy chocolate cookie crust and a smooth, creamy filling, these bars are sure to be a hit at any gathering or as a special treat for yourself.

Keywords: B 52 bars, dessert, chocolate, coffee, orange liqueur.

B 52 bars recipe details

B 52 bars recipe, recipe Rating: 4.2
Number of votes:91

This is a variation of the classic Nanaimo Bars, but it tastes like a B-52 shooter. These are a great alternative to Nanaimo Bars or Rum Balls.
Ready in: 1 hour 30 mins

Ingredients

Serves: 20

• 1 cup butter
• 1/2 cup white sugar
• 10 tablespoons unsweetened cocoa powder
• 2 eggs
• 1/4 cup Kahlua(R) coffee liqueur
• 4 cups graham wafer crumbs
• 2 cups shredded coconut
• 1 cup chopped walnuts
• 1/2 cup butter
• 4 cups confectioner’s sugar
• 4 tablespoons vanilla custard powder
• 1/4 cup Bailey’s Irish Cream(R) liqueur
• 2 cups semi-sweet chocolate chips
• 2 tablespoons butter
• 1/4 cup Grand Mariner(R) orange liqueur

Preparation method

Prep: 1 hour | Cook: 30 mins

1. Crust: Mix 1 cup butter, white sugar, cocoa powder, and eggs in a heavy saucepan or double boiler. Once eggs have been incorporated into mixture, add Kahlua(R) and cook over low heat until mixture is of a custard like consistency.
2. Combine graham wafer crumbs, coconut and chopped walnuts together and then add to the melted mixture. Mix well and pack into a buttered 13 x 9 inch cake pan. (You can also line with greased wax paper for easy removal if you like, only remove the wax paper before cutting).
3. Filling: Cream 1/2 cup butter, confectioner’s sugar, custard powder, and Bailey’s Irish Cream(R). Beat until creamy and spread over the base crust. Refrigerate until hardened.
4. Topping: Melt semi-sweet chocolate chips and butter in a double boiler. Quickly stir in Grand Mariner(R). Drizzle over the custard filling until completely covered. Refrigerate until hard.
5. Cut into 2 x 1 inch bars with knife. Run knife under hot water periodically to make cutting easier.