Are you ready to elevate your dessert game with some irresistibly sweet and boozy treats? Our roundup of 12 Delicious B 52 Bars Recipes is here to inspire your inner baker with layers of coffee, Irish cream, and orange liqueur magic. Perfect for parties or a cozy night in, these recipes promise to be the talk of the table. Let’s dive into these must-try creations!
Classic B 52 Bars with Chocolate and Caramel
Savory and sumptuous, these Classic B 52 Bars blend the rich flavors of chocolate and caramel into a dessert that’s as luxurious as it is comforting. Perfect for any gathering, they promise to be the showstopper on your dessert table.
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- a pinch of salt
- 1 cup of semi-sweet chocolate chips
- 1/2 cup of caramel sauce
- a splash of vanilla extract
- a couple of tablespoons of crushed nuts for topping
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix together the flour, melted butter, sugar, and salt until well combined. Press this mixture firmly into the bottom of your prepared pan to form the crust.
- Bake the crust for 15 minutes, or until it’s just starting to turn golden around the edges. Tip: For an even crust, use the back of a spoon to press it down firmly before baking.
- Remove the crust from the oven and immediately sprinkle the chocolate chips evenly over the top. Let them sit for a minute to soften, then spread them into an even layer with a spatula.
- Drizzle the caramel sauce over the chocolate layer, then sprinkle with crushed nuts if using. Tip: Warm the caramel slightly for easier drizzling.
- Return the pan to the oven and bake for another 10 minutes, just until the caramel is bubbly.
- Let the bars cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to set. Tip: For clean cuts, use a sharp knife dipped in hot water.
Crunchy, gooey, and irresistibly rich, these bars offer a delightful contrast of textures. Serve them chilled with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an extra indulgent treat.
Peanut Butter B 52 Bars
Radiating with the rich, indulgent flavors of peanut butter, chocolate, and a hint of coffee, these Peanut Butter B 52 Bars are a decadent treat that promises to delight the senses. Perfect for those who appreciate a sophisticated twist on classic flavors, this recipe is a must-try for any dessert lover.
Ingredients
- 1 cup of creamy peanut butter
- 1/2 cup of unsalted butter, melted
- 2 cups of powdered sugar
- a splash of vanilla extract
- 1 1/2 cups of semi-sweet chocolate chips
- a couple of tablespoons of heavy cream
- a pinch of salt
- 1 teaspoon of instant coffee granules
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large bowl, mix together the peanut butter, melted butter, and vanilla extract until smooth.
- Gradually add the powdered sugar and a pinch of salt to the peanut butter mixture, stirring until well combined. Tip: If the mixture is too thick, a splash of heavy cream can help loosen it up.
- Press the mixture firmly into the prepared pan, smoothing the top with a spatula. Chill in the refrigerator for about 30 minutes to set.
- In a microwave-safe bowl, combine the chocolate chips, heavy cream, and instant coffee granules. Microwave in 30-second intervals, stirring in between, until smooth. Tip: Be careful not to overheat the chocolate to avoid seizing.
- Pour the chocolate mixture over the chilled peanut butter layer, spreading it evenly with a spatula.
- Return the pan to the refrigerator and chill for at least 2 hours, or until the chocolate is fully set. Tip: For cleaner cuts, use a hot knife to slice the bars.
Marvel at the contrast between the creamy peanut butter base and the glossy chocolate topping, each bite offering a harmonious blend of flavors. Serve these bars at room temperature to enjoy the full depth of their rich, coffee-kissed chocolate and the smooth, nutty undertones of peanut butter.
Coconut B 52 Bars
Perfectly balancing the rich, creamy essence of coconut with the bold, spirited kick of a B52 cocktail, these bars are a decadent treat that promises to transport your taste buds to a tropical paradise. Crafted with layers of flavor and texture, they’re an irresistible indulgence for any occasion.
Ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/2 cup of melted butter
- a splash of vanilla extract
- 1 can (14 oz) of sweetened condensed milk
- 2 cups of shredded coconut
- a couple of tablespoons of coffee liqueur
- 1/2 cup of chocolate chips
- 1/4 cup of Irish cream liqueur
- 1/4 cup of orange liqueur
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix the graham cracker crumbs with the melted butter and vanilla extract until well combined. Press this mixture firmly into the bottom of your prepared pan to form the base.
- Evenly sprinkle the shredded coconut over the graham cracker base, then drizzle the sweetened condensed milk over the coconut, ensuring it’s fully covered.
- Bake in the preheated oven for 25 minutes, or until the edges are golden brown and the center is set. Tip: Keep an eye on the bars during the last 5 minutes to prevent overbrowning.
- While the bars are baking, mix the coffee liqueur, Irish cream liqueur, and orange liqueur in a small bowl. Once the bars are out of the oven, immediately drizzle this mixture over the top.
- Sprinkle the chocolate chips over the warm bars, allowing them to melt slightly before using a spatula to spread them into an even layer. Tip: For a smoother chocolate layer, let the bars cool for a few minutes before spreading.
- Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to set. Tip: Chilling the bars overnight will make them easier to cut into clean squares.
- Once set, use the parchment paper overhang to lift the bars out of the pan and cut into squares.
Silky smooth with a chewy coconut center and a crisp graham cracker crust, these bars are a symphony of textures. Serve them chilled with a drizzle of extra liqueur for an adults-only dessert that’s as visually stunning as it is delicious.
White Chocolate B 52 Bars
Venturing into the realm of decadent desserts, these White Chocolate B 52 Bars offer a symphony of flavors that dance elegantly between sweet and spirited, perfect for those who appreciate a sophisticated twist on classic treats.
Ingredients
- 1 cup of white chocolate chips
- 1/2 cup of unsalted butter, softened
- 1/4 cup of granulated sugar
- 2 tbsp of Baileys Irish Cream
- 1 tbsp of Grand Marnier
- 1 tbsp of Kahlúa
- 1 cup of all-purpose flour
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each, until smooth. Tip: Avoid overheating to prevent the chocolate from seizing.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Gradually mix in the melted white chocolate into the butter mixture until well combined.
- Stir in the Baileys Irish Cream, Grand Marnier, and Kahlúa until the mixture is uniform. Tip: The alcohol will cook off, leaving behind rich flavors.
- Sift in the all-purpose flour and a pinch of salt, folding gently until just incorporated. Tip: Overmixing can lead to tough bars.
- Spread the batter evenly into the prepared pan and bake for 20-25 minutes, or until the edges are golden but the center is still slightly soft.
- Allow the bars to cool completely in the pan before lifting out and cutting into squares.
Just out of the oven, these bars boast a velvety texture with a crisp edge, their luxurious white chocolate base elevated by the nuanced warmth of liqueurs. Serve them atop a drizzle of caramel for an extra layer of indulgence or alongside a cup of espresso to balance the sweetness.
Nutella Stuffed B 52 Bars
These Nutella Stuffed B 52 Bars are a decadent twist on the classic cocktail, transforming its bold flavors into a bite-sized dessert that’s as luxurious as it is irresistible.
Ingredients
- 1 cup of all-purpose flour
- A pinch of salt
- 1/2 cup of unsalted butter, chilled and diced
- A couple of tablespoons of cold water
- 1/2 cup of Nutella
- 1/4 cup of Kahlúa
- 1/4 cup of Baileys Irish Cream
- 1/4 cup of Grand Marnier
- A splash of vanilla extract
- 1/2 cup of powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the flour and salt. Add the chilled butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
- Press the dough evenly into the prepared pan and prick all over with a fork. Bake for 15 minutes, or until lightly golden. Let it cool slightly.
- While the base is cooling, mix Nutella, Kahlúa, Baileys, Grand Marnier, and vanilla extract in a bowl until smooth. Spread this mixture over the warm base.
- Return the pan to the oven and bake for another 10 minutes, just until the filling is set. Tip: The filling should be firm but still slightly wobbly in the center.
- Let the bars cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to set. Tip: Chilling makes them easier to cut.
- Use the parchment overhang to lift the bars out of the pan. Dust with powdered sugar and cut into squares.
Chewy with a creamy, boozy center, these bars offer a sophisticated play on textures and flavors. Serve them at your next dinner party for a dessert that’s sure to spark conversation, or enjoy them as a luxurious treat with your afternoon coffee.
Almond Joy B 52 Bars
Glistening under the kitchen lights, these Almond Joy B 52 Bars are a decadent fusion of tropical coconut, rich chocolate, and a hint of almond, promising a luxurious bite that transports you to a sun-drenched paradise.
Ingredients
- 2 cups of shredded coconut
- a splash of almond extract
- 1 cup of dark chocolate chips
- a couple of tablespoons of coconut oil
- 1/2 cup of sliced almonds
- 1/4 cup of sweetened condensed milk
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
- In a mixing bowl, combine the shredded coconut with the sweetened condensed milk and a splash of almond extract, stirring until the mixture is uniformly sticky.
- Spread the coconut mixture evenly onto the prepared baking sheet, pressing down firmly to create a compact layer about 1/2 inch thick.
- Bake for 15 minutes, or until the edges just start to turn golden brown, then remove from the oven and let cool completely.
- While the base cools, melt the dark chocolate chips with a couple of tablespoons of coconut oil in a double boiler, stirring until smooth and glossy.
- Pour the melted chocolate over the cooled coconut base, spreading it evenly with a spatula.
- Immediately sprinkle the sliced almonds over the chocolate, gently pressing them in so they adhere as the chocolate sets.
- Allow the bars to set at room temperature for about an hour, or chill in the refrigerator for 20 minutes if you’re in a hurry.
Zesty with a crunch, these bars offer a delightful contrast between the chewy coconut base and the crisp chocolate topping. Serve them chilled for a refreshing treat or at room temperature to fully appreciate the melty chocolate and toasted almond flavors.
Double Chocolate B 52 Bars
Yearning for a dessert that combines the rich allure of chocolate with a hint of sophistication? These Double Chocolate B 52 Bars are a decadent treat, blending deep cocoa flavors with a smooth, creamy texture that’s sure to impress.
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1/4 tsp of salt
- 1/2 cup of unsalted butter, melted
- 1 cup of granulated sugar
- 2 large eggs
- 1 tsp of vanilla extract
- a splash of Kahlúa
- a couple of handfuls of semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, and salt until well combined.
- In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter is just melted, not hot, to avoid cooking the eggs.
- Beat in the eggs one at a time, then stir in the vanilla extract and Kahlúa.
- Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to tough bars, so stop as soon as the flour disappears.
- Fold in the chocolate chips, then spread the batter evenly into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The bars will continue to set as they cool, so don’t overbake.
- Allow to cool completely in the pan on a wire rack before lifting out and cutting into squares.
Exquisitely rich and fudgy, these bars boast a velvety texture that melts in your mouth. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent twist.
Salted Caramel B 52 Bars
Oozing with layers of rich, buttery goodness and a hint of sophisticated booziness, these Salted Caramel B 52 Bars are a decadent treat that marries the classic flavors of a B 52 cocktail with the irresistible allure of salted caramel. Perfect for those who appreciate a dessert that’s as visually stunning as it is delicious, these bars promise to be the showstopper at any gathering.
Ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/2 cup of melted butter
- 1/4 cup of granulated sugar
- A pinch of salt
- 1 cup of heavy cream
- 1/2 cup of Kahlúa
- 1/2 cup of Baileys Irish Cream
- 1/2 cup of Grand Marnier
- 1 cup of salted caramel sauce
- A couple of tablespoons of coarse sea salt for sprinkling
Instructions
- Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until well combined. Tip: Press the mixture firmly into the pan to create a solid base.
- Bake the crust for 10 minutes, then let it cool completely on a wire rack. This ensures a crisp foundation for your bars.
- In a large saucepan, combine the heavy cream, Kahlúa, Baileys, and Grand Marnier over medium heat. Bring to a gentle simmer, stirring constantly, for about 5 minutes until slightly thickened. Tip: Keep the heat medium to prevent the alcohol from burning off too quickly.
- Pour the creamy mixture over the cooled crust, then drizzle the salted caramel sauce on top. Use a knife to swirl the caramel into the cream layer for a marbled effect.
- Sprinkle the coarse sea salt evenly over the top. Tip: The salt not only enhances the caramel’s flavor but also adds a delightful crunch.
- Chill in the refrigerator for at least 4 hours, or until set, before cutting into squares.
Zesty with a balance of sweet and salty, these bars offer a creamy, velvety texture that melts in your mouth. Serve them chilled with a drizzle of extra caramel and a dusting of cocoa powder for an extra touch of elegance.
Mint Chocolate B 52 Bars
Unveiling a dessert that marries the refreshing zest of mint with the rich depth of chocolate, these bars are a sophisticated twist on a classic. Perfect for those who appreciate a balance of flavors, they’re a testament to the art of baking.
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- a pinch of salt
- 1/2 cup of unsalted butter, softened
- 3/4 cup of granulated sugar
- a splash of vanilla extract
- 1 large egg
- a couple of drops of peppermint extract
- 1/2 cup of dark chocolate chips
- 1/4 cup of heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, and salt until well combined.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for the best texture.
- Beat in the egg, vanilla extract, and peppermint extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the bars tender.
- Press the dough evenly into the prepared pan and bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. Tip: The bars will continue to set as they cool.
- While the bars cool, heat the heavy cream in a small saucepan until just simmering, then pour over the dark chocolate chips in a bowl. Let sit for 2 minutes before stirring until smooth.
- Spread the chocolate ganache over the cooled bars and refrigerate for at least 30 minutes to set. Tip: For clean cuts, use a hot knife.
Yieldingly rich and fudgy with a crisp edge, these bars offer a delightful contrast of textures. Serve them chilled with a dusting of cocoa powder for an extra touch of elegance.
Espresso B 52 Bars
Delightfully decadent, these Espresso B 52 Bars blend the rich, bold flavors of coffee with the smooth, creamy notes of Irish cream and a hint of orange liqueur, creating a dessert that’s as sophisticated as it is irresistible.
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 2 tbsp of instant espresso powder
- 1/4 cup of Irish cream liqueur
- 2 tbsp of orange liqueur
- 1/2 cup of dark chocolate chips
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix the melted butter, sugar, and a pinch of salt until well combined. Tip: Ensure the butter is just melted, not hot, to avoid cooking the sugar.
- Gradually add the flour to the butter mixture, stirring until a soft dough forms. Press the dough evenly into the prepared pan. Tip: Use the back of a spoon or your fingers to smooth the dough for an even layer.
- Bake for 15 minutes, or until the edges are just starting to turn golden. Remove from the oven and let cool slightly.
- While the base is cooling, dissolve the espresso powder in the Irish cream liqueur. Drizzle this mixture over the warm base, then sprinkle with orange liqueur. Tip: The warmth of the base helps the flavors meld beautifully.
- Sprinkle the dark chocolate chips over the top and return to the oven for 5 minutes, just until the chocolate begins to melt. Remove and spread the chocolate evenly with a spatula.
- Allow the bars to cool completely in the pan before lifting out using the parchment overhang and cutting into squares.
Just as they are, these bars offer a delightful contrast between the crisp base and the creamy, boozy topping, with the espresso and chocolate adding depth. For an extra touch, serve with a dusting of espresso powder or alongside a scoop of vanilla ice cream.
Raspberry Swirl B 52 Bars
Magnificently layered with the vibrant tang of raspberry and the rich, creamy essence of a B-52 cocktail, these bars are a decadent treat that marries dessert with a hint of sophistication. Perfect for those who appreciate a dessert that’s as visually stunning as it is delicious.
Ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/2 cup of melted butter
- 1/4 cup of sugar
- 1 can of sweetened condensed milk
- a splash of vanilla extract
- 1/2 cup of raspberry jam
- 1/2 cup of heavy cream
- a couple of tablespoons of powdered sugar
- 1/4 cup of coffee liqueur
- 1/4 cup of Irish cream
- 1/4 cup of orange liqueur
Instructions
- Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
- Mix the graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press firmly into the bottom of the prepared pan. Tip: Use the bottom of a glass to press the crust evenly.
- Bake the crust for 10 minutes, then let it cool slightly.
- In a separate bowl, whisk together the sweetened condensed milk and vanilla extract. Pour over the cooled crust.
- Drop spoonfuls of raspberry jam over the milk layer, then use a knife to swirl it gently. Tip: Don’t overmix to keep those beautiful swirls intact.
- Bake for another 15 minutes until the filling is set. Let it cool completely.
- While the bars cool, whip the heavy cream and powdered sugar to stiff peaks. Fold in the coffee liqueur, Irish cream, and orange liqueur gently. Tip: Chill your bowl and beaters beforehand for quicker whipping.
- Spread the whipped cream mixture over the cooled bars. Chill in the refrigerator for at least 2 hours before serving.
Heavenly in every bite, these bars offer a creamy, boozy top layer that contrasts beautifully with the tart raspberry and crunchy crust. Serve them chilled with a dusting of cocoa powder for an extra touch of elegance.
Oreo Crunch B 52 Bars
Just when you thought the classic B 52 couldn’t get any more indulgent, these Oreo Crunch B 52 Bars come along, layering the rich flavors of coffee, Irish cream, and orange liqueur with the irresistible crunch of Oreo cookies. Perfect for those who appreciate a sophisticated dessert with a playful twist.
Ingredients
- 1 1/2 cups crushed Oreo cookies (about 20 cookies)
- 1/2 cup unsalted butter, melted
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup Irish cream liqueur
- 1/4 cup orange liqueur
- 1 cup heavy cream
- 2 tbsp powdered sugar
- A splash of vanilla extract
- A couple of Oreo cookies, extra for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix the crushed Oreo cookies with the melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake the crust for 10 minutes, then let it cool completely on a wire rack. This ensures a crisp base for your bars.
- In a small bowl, whisk together the cooled coffee, Irish cream, and orange liqueur. Gently pour this mixture over the cooled crust, spreading it evenly.
- In another bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. This will give your bars a light, fluffy topping.
- Spread the whipped cream over the liqueur layer, then garnish with the extra Oreo cookies, crushed or whole, for added texture and visual appeal.
- Chill the bars in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld and the layers to set properly.
Yield bars that are a symphony of textures, from the crunchy Oreo base to the creamy, boozy middle and the airy whipped topping. Serve them chilled, cut into squares, and watch as they disappear from the plate in no time.
Conclusion
Variety is the spice of life, and our roundup of 12 Delicious B 52 Bars Recipes offers just that! From classic to creative, there’s a recipe here for every taste and occasion. We’d love to hear which one becomes your favorite—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy baking!
