B-52 Bars

Recipe View 5 mins Prepare the Crust: In a heavy saucepan, melt 1 cup of butter over low heat (2-3 minutes). Whisk in the sugar, cocoa powder, and eggs. Stir in the coffee liqueur, whisking constantly until the mixture thickens (about 2 minutes).

Recipe View 2 mins Combine Dry Ingredients: In a separate bowl, mix the graham cracker crumbs with coconut and walnuts. Stir this mixture into the cocoa mixture until well combined.

Recipe View 30 mins Press into Pan: Grease a 9x13-inch square dish (or line with greased parchment paper). Press the crumb mixture evenly into the bottom of the dish. Refrigerate the crust while preparing the filling (approximately 30 minutes).

Recipe View 5 mins Make the Filling: In a mixing bowl, combine 1/2 cup of softened butter, confectioners' sugar, custard powder, and Irish cream liqueur. Beat with an electric mixer until smooth and creamy.

Recipe View 1 hrs Assemble the Bars: Spread the filling evenly over the chilled crust. Refrigerate the dish until the filling has set (at least 1 hour).

Recipe View 5 mins Prepare the Topping: In the top of a double boiler over simmering water, melt the chocolate chips and 2 tablespoons of butter, stirring until smooth and well blended.

Recipe View 1 mins Add Flavor: Stir in the orange liqueur.

Recipe View 1 hrs Finish and Chill: Drizzle the chocolate topping evenly over the custard filling, ensuring it's completely covered. Return the dish to the refrigerator and chill until the topping is firm (at least 1 hour).

Recipe View 2 mins Cut and Serve: To cut, run a sharp knife under hot water and slice the bars, reheating the knife as necessary for clean cuts. Enjoy!