B-52 Bars

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♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. B 52 bars recipe, recipe Rating: 4.7
Number of votes:84

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.