B-52 Bars Best Dishes

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B-52 Bars

"This is a variation of the classic Nanaimo Bars, however it tastes like a B-52 shooter. These are a fantastic alternative to Nanaimo bars or rum balls."

Ingredients :

1 cup butter
half cup white sugar
10 tablespoons unsweetened cocoa powder
2 eggs
1/four cup espresso flavored liqueur (consisting of Kahlua®)
four cups graham cracker crumbs
2 cups shredded coconut
1 cup chopped walnuts
1/2 cup butter
4 cups confectioners' sugar
1/four cup vanilla custard powder
1/four cup Irish cream liqueur (inclusive of Baileys®)
2 cups semisweet chocolate chips
2 tablespoons butter
1/4 cup orange liqueur, which includes Grand Marnier®

Instructions :

Prep : 20M	Cook : 30M	Ready in : 2H35M

To make the crust, soften 1 cup butter in a heavy saucepan over low warmth, and whisk in the sugar, cocoa, and eggs. Stir within the coffee liqueur, and whisk constantly until the combination thickens, approximately 2 mins. Mix the graham cracker crumbs with coconut and walnuts in a bowl, and stir into the cocoa combination. Grease a 9x13-inch rectangular dish or line with greased waxed paper, and % the crumb combination into the lowest of the dish. Refrigerate the crust while making the filling.
Place half cup of butter, confectioners' sugar, custard powder, and Irish cream liqueur into a blending bowl, and beat with an electric mixer till the mixture is clean and creamy. Spread the filling over the crust, and refrigerate the dish till the filling has set, as a minimum 1 hour.
Melt the chocolate chips and a pair of tablespoons of butter in the pinnacle of a double boiler over hot water, stirring till the aggregate is easy and well blended. Stir within the orange liqueur, and drizzle the filling over the custard filling to cowl completely. Return the dish to the fridge, and chill until the topping has hardened, as a minimum 1 hour. To cut, run a pointy knife under hot water and cut the bars with the heated knife, reheating the knife as important.

Notes :

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