B-52 Bars

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Borg9 0

"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."
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2 h 35 m servings 350 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. 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 9x13-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.
  2. 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.
  3. 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.


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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...

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 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

I did not care for this recipe.

Super delicious..Thats all i can say about this one.

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