B 52 bars recipe
B-52 BarsThis article was published by: Matthew
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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
- 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 methodPrep: 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.
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Reference: B 52 bars recipe
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