This is a twist on the traditional Nanaimo Bars, but it has a B-52 shooter flavor. These are a fantastic substitute for rum balls or Nanaimo bars.
| Prep Time: | 20 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 30 |
| Yield: | 30 pieces |
Ingredients
- 1 cup butter
- ½ cup white sugar
- 10 tablespoons unsweetened cocoa powder
- 2 eggs
- ¼ cup coffee flavored liqueur (such as Kahlua®)
- 4 cups graham cracker crumbs
- 2 cups shredded coconut
- 1 cup chopped walnuts
- ½ cup butter
- 4 cups confectioners’ sugar
- ¼ cup vanilla custard powder
- ¼ cup Irish cream liqueur (such as Baileys®)
- 2 cups semisweet chocolate chips
- 2 tablespoons butter
- ¼ cup orange liqueur, such as Grand Marnier®
Instructions
- To make the crust, melt 1 cup butter in a heavy saucepan over low heat, and whisk in the sugar, cocoa, and eggs. Stir in the coffee liqueur, and whisk constantly until the mixture thickens, about 2 minutes. Mix the graham cracker crumbs with coconut and walnuts in a bowl, and stir into the cocoa mixture. Grease a 9×13-inch square dish or line with greased waxed paper, and pack the crumb mixture into the bottom of the dish. Refrigerate the crust while making the filling.
- Place 1/2 cup of butter, confectioners’ sugar, custard powder, and Irish cream liqueur into a mixing bowl, and beat with an electric mixer until the mixture is smooth and creamy. Spread the filling over the crust, and refrigerate the dish until the filling has set, at least 1 hour.
- Melt the chocolate chips and 2 tablespoons of butter in the top of a double boiler over hot water, stirring until the mixture is smooth and well blended. Stir in the orange liqueur, and drizzle the filling over the custard filling to cover completely. Return the dish to the refrigerator, and chill until the topping has hardened, at least 1 hour. To cut, run a sharp knife under hot water and cut the bars with the heated knife, reheating the knife as necessary.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 160 mg |
| Sugars | 34 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Super delicious..Thats all i can say about this one.
I really love these bars…very rich..a small portion is all you need….needed more liqueur for icing sugar…but on the whole…I would make this agin
These are pretty good bars. I used Kahula for the top layer instead of the orange liqueur. (I know – kind of defeats the purpose of B-52 bars). In each layer, I added a little more liqueur than called for. The top layer was good, the middle layer was incredible, but the bottom layer was just ok. It wasn’t quite sweet enough. If I make again, I think I would add more sugar to that layer, or maybe try icing sugar instead.
I had to increase the Irish cream to 1/2 cup in order to moisten all of the icing sugar, and I found the top layer to be a little thick. That being said these are quite tasty.
I did not care for this recipe.