Bajadera - A No Bake Cookie Bar - Pastries Like a Pro

This Bajadera, a no bake bar, consists of a cookie and nut base in alternate layers of plain and chocolate finished with a chocolate glaze.

5 from 4 votes

Bajadera - A No Bake Cookie Bar

You will love this concept because it is a no bake cookie bar and the layering adds a sophistication not often seen in this type of cookie. But the real surprise is that it is not too sweet, but intensely flavored.

Bajadera (Bah-ya-deh-ra) has been in existence since the early 1900’s having been a specialty of the Kraš Confectionary Company in Zagreb Croatia. It is the pride of Croatia, Serbia, Bosnia, and Macedonia, all of whom claim it today.

Prep Time45

Total Time45

Course: Bars

Cuisine: Croatian

Keyword: Bajadera, Bajadera Recipe, No Bake Cookie Bars

Servings: bars

Calories: 211kcal

Author: Helen S. Fletcher

Equipment

Candy Thermometer Should go to at least 300°F
8"x8" baking pan
Food Processor

Ingredients

For the Base

7 ounces blanched hazelnuts almonds or half and half (200 grams)
3 1/2 ounces semisweet chocolate (100 grams)
7 ounces Petit Beurre cookies* (200 grams)
2/3 cup water
1 1/2 cups granulated sugar (300 grams or 10 1/2 ounces)
3/4 cup unsalted butter cold and cut into small pieces (170 grams, 6 ounces or 1 1/2 sticks)
*These cookies can be found on my blog French Butter Cookies - Petit Beurre, which I highly recommend, or they can be purchased online or in specialty food shops featuring European foods.

Chocolate Base

8 ounce semisweet chocolate (225 grams)
2 tablespoons shortening

Instructions

The Dough Mixture

Preheat the oven to 350°F. Place the nuts on a rimmed baking sheet and toast for 7 to 10 minutes until fragrant and medium brown. Cool completely.
Line an 8 x8 inch pan with a piece of parchment 8 x 16 inches letting the excess hang over the edges. Only the bottom and two sides will be covered and that is as it should be.
Melt the chocolate over simmering water or in the microwave at half power. Set aside.
Place half the nuts and half the cookies in a food processor and process until they are almost a powder but do not let them become a paste. Place the mixture in the bowl of a mixer. Repeat with the second half of each. Set aside.
Bring the water and sugar to a boil in a medium size saucepan. Wash down the sides of the pan with a brush dipped in cold water or place a tight fitting lid on the pan for 3 minutes. Remove the lid and boil to a temperature of 238°F. Remove from the heat and immediately stir in the cold butter to stop the cooking.
Pour over the nut and cookie mixture in the mixing bowl and combine on low speed until completely mixed. It may seem soft at this point but it will firm up as it cools.
Divide the dough in half (about 410 grams or 14 1/3 ounces each piece).
Remove 1/2 cup (100 grams or 3 1/2 ounces) from one piece and add it to the other piece. Add the melted chocolate to the smaller amount of dough.

Assembly

Divide the chocolate dough in half (about 215 grams or 7 3/4 ounces) each piece. Press one half firmly and evenly into the bottom of the prepared pan. Freeze for about 5 minutes if it is at all soft.
Divide the plain dough in half (about 240 grams or 8 1/2 ounces each piece). Press one half on top of the chocolate dough. Freeze for about 5 minutes if it is at all soft.
Repeat with the chocolate and plain dough. Do not freeze after the plain dough has been pressed in on top.
Top with the Chocolate Glaze below.

Chocolate Glaze

Combine the ingredients and microwave to melt them or place over simmering water until melted. Whisk gently to mix completely. Immediately pour over the Bajadera and tilt the pan from side to side to completely cover the top with an even layer of chocolate. Refrigerate overnight.

Releasing and Cutting the Bars

Using a blow dryer, heat the sides of the pan briefly. With the overhanging parchment, remove the cookies from the pan. Carefully, pull away the parchment.
While still on the parchment, cut into 8 pieces in one direction and 4 across in the other direction to make small bars.

Notes

1. Be sure to toast the nuts and cool them for the best, most intense flavor. This can be done days ahead. For a quick and easy way to remove the skins of the hazelnuts, please see Hazelnut Gianduja Cake.

2. Combining chocolate with a bit of shortening such as Crisco ensures a smooth finish that reduces the chance of a grey or mottled finish to the glaze which is caused by the chocolate becoming untempered. Oil and butter should not be used because they will not set up firmly at room temperature.

3. For petit four size cut the bars 8 in both directions for 64.

Nutrition