Layered Chocolate Nougat Bars – Bajadera (Bah-Ya-Deh-Rah)
You can never have too many hor d'oeuvre recipes, so give Layered Chocolate Nougat Bars – Bajadera (Bah-Ya-Deh-Rah) a try. One serving contains 259 calories, 3g of protein, and 19g of fat. This recipe serves 24. For 46 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Diethood requires ground hazelnuts, powdered sugar, dark chocolate, and water. 98 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 11%. Salted Chocolate & Ritz Nougat No-Bake Bars, Layered Coconut-Chocolate Bars, and Chocolate Cheese Layered Bars are very similar to this recipe.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
2 tablespoons butter
4-ounces dark chocolate (60% cacao)
4-ounces dark chocolate (60% cacao), melted
2 cups ground honey graham crackers (2 sleeves)
2 cups ground hazelnuts
2 tablespoons milk
2 tablespoons powdered sugar
sea salt, optional
1 cup sugar
2 sticks (16 tablespoons) unsalted butter
1 teaspoon pure vanilla extract
½ cup water
Equipment:
baking pan
sauce pan
aluminum foil
frying pan
knife
Cooking instruction summary:
Line a 8x8 baking pan with foil, leaving an overhang on the sides; set aside.In a saucepan, combine water, sugar, and butter; place over medium heat and stir occasionally until the sugar dissolves and butter melts.Stir in the ground crackers and hazelnuts; stir mixture until completely combined.Remove from heat and stir in vanilla.Divide batter into two equal parts.Pour melted chocolate into one of the batters.Transfer only HALF of the chocolate batter to previously prepared pan.Place in freezer for 15 to 20 minutes, or until it sets.Spread the light-colored batter over the chocolate batter; freeze for 15 minutes or until it sets.Add the remaining chocolate batter over the top; place in freezer for 15 minutes, or until set.Combine milk, powdered sugar and butter in a saucepan; cook and stir over medium-high heat until butter melts.Remove from heat; add chocolate, and stir until chocolate melts.Spread chocolate mixture evenly over bajadera.Refrigerate at least 4 hours, or overnight.Sprinkle with sea salt.Using the overhang as handles, remove bajadera from pan; using a sharp knife, cut into 24 bars.Serve.
Step by step:
1. Line a 8x8 baking pan with foil, leaving an overhang on the sides; set aside.In a saucepan, combine water, sugar, and butter; place over medium heat and stir occasionally until the sugar dissolves and butter melts.Stir in the ground crackers and hazelnuts; stir mixture until completely combined.
2. Remove from heat and stir in vanilla.Divide batter into two equal parts.
3. Pour melted chocolate into one of the batters.
4. Transfer only HALF of the chocolate batter to previously prepared pan.
5. Place in freezer for 15 to 20 minutes, or until it sets.
6. Spread the light-colored batter over the chocolate batter; freeze for 15 minutes or until it sets.
7. Add the remaining chocolate batter over the top; place in freezer for 15 minutes, or until set.
8. Combine milk, powdered sugar and butter in a saucepan; cook and stir over medium-high heat until butter melts.
9. Remove from heat; add chocolate, and stir until chocolate melts.
10. Spread chocolate mixture evenly over bajadera.Refrigerate at least 4 hours, or overnight.Sprinkle with sea salt.Using the overhang as handles, remove bajadera from pan; using a sharp knife, cut into 24 bars.
11. Serve.
Nutrition Information:
covered percent of daily need
