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 was named after an oriental dancer, and its shape and the unique layering make Bajadera one of the most popular sweet treats in Croatia, Serbia, Bosnia, and Macedonia, all of whom claim it today.
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Ingredients
All ingredients are listed left to right.
Top Row: Petit Beurre Cookies, granulated sugar, water. Bottom Row: unsalted butter, semisweet chocolate, toasted hazelnuts.
- Petit Beurre Cookies - can be the ones in last week's blog or they can be purchased online as well as some specialty food shops featuring European items.
- Unsalted butter is used for clarity of taste.
- Hazelnuts are toasted to intensify the flavor.
- Semisweet Chocolate - I use Callebaut Callets professionally and at home. They look like chocolate chips but aren't. I don't recommend using chocolate chips.
Chocolate Glaze
Left to right: shortening (such as Crisco) and semisweet chocolate.
See recipe card for quantities of ingredients.
Instruction
Step 1. Hazelnuts ready to be toasted. For a quick and easy way to remove the skins, see Hazelnut Gianduja Cake. Cool the nuts completely before processing
Step 2. Line an 8x8 inch square pan with a piece of parchment paper 8x16 inches letting the excess hang over the sides.
Step 3. Melt the chocolate in a double boiler over simmering water or at half power in the microwave. Set aside.
Step 4. Place half the nuts and half the cookies in a processor bowl.
Step 5. Process the cookies and nuts as finely as possible being careful not to turn them to a paste.
Step 6. Transfer them to a mixer bowl. Repeat with the second half of the cookies and nuts. Set aside.
Step 7. Place the water and sugar in a medium saucepan. Stir to combine.
Step 8. Bring the syrup to a boil.
Step 9. Wash down the sides of the pan with a brush dipped in cold water. Alternatively, a tight fitting lid can be placed on top for 3 minutes.
Step 10. Bring the syrup to 238°F on a thermometer. Remove from the heat and add the butter to stop the cooking.
Step 11. Pour the syrup over the cookie and nut mixture in the mixing bowl. Beat on low to combine completely. It may be soft at this point, but will firm up as it cools.
Step 12. Divide the dough in half - about 410 grams or 14 ⅓ ounces each piece. Remove ½ cup, 100 grams or 3 ½ ounces from one piece and add it to the other piece.
Step 13. Add the melted chocolate to the bowl with less plain dough in it.
Step 13. Divide the chocolate dough in half - about 215 grams or 7 ½ ounces.
Step 14. Press half the chocolate dough firmly in the bottom of the prepared pan. If it is at all soft, freeze for 5 minutes to keep the layers from dipping into each other.
Step 15. After the plain layer is divided in half, 230 grams or 8 ounces, one half is placed on the chocolate base layer.
Step 16. Press the plain dough firmly over the chocolate base. Freeze for five minutes if it is at all soft. Repeat with the chocolate and plain layer as above. Do not freeze the plain layer after it is pressed onto the top.
Chocolate Glaze
Step 17. Place the chocolate and shortening in a bowl to be melted.
Step 18. Melt the chocolate and shortening over simmering water or at half power in the microwave and stir together.
Step 19. Pour the glaze over the top layer of the bars.
Step 20. Tilt the pan from side to side and up and down to distribute the glaze evenly, making sure to get into the corners. Refrigerate overnight.
Releasing and Cutting the Bars
Step 21. Hold a hair dryer set on high close to the pan with the No Bake Cookie Bar to heat the sides so the cookie can release cleanly. Go around the entire pan to heat all the sides. Be careful not to melt the chocolate.
Step 22. Lift the bar out of the pan using the parchment that overlaps the sides. Leave it on the paper.
Step 23. To cut the bars cleanly, heat a knife under very hot water. Dry immediately on a paper towel. Melt through the chocolate layer and cut straight down. Pull the knife out at the bottom. Do not pull it out at the top or the bar will be smeared with chocolate. Do not use a sawing motion. Repeat the heating and drying for each cut.
Step 24. The bars, still on the paper are cut 4 down and 7 or 8 across. These are very rich and small bars are ideal.
Substitutions
All almonds or half almonds may be used. Toast the nuts as for hazelnuts.
Storage
The bars may be stored at room temperature for several days or refrigerated for longer storage. Bring to room temperature before serving.
Expert Tips
- Be sure to toast the nuts and cool them for the best, most intense flavor. This can be done days ahead.
- 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.
Bajadera - A No Bake Cookie Bar
- Candy Thermometer Should go to at least 300°F
- 8"x8" baking pan
- Food Processor
For the Base
- 7 ounces blanched hazelnuts almonds or half and half (200 grams)
- 3 ½ ounces semisweet chocolate (100 grams)
- 7 ounces Petit Beurre cookies* (200 grams)
- ⅔ cup water
- 1 ½ cups granulated sugar (300 grams or 10 ½ ounces)
- ¾ cup unsalted butter cold and cut into small pieces (170 grams, 6 ounces or 1 ½ 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
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 ⅓ ounces each piece).
- Remove ½ cup (100 grams or 3 ½ 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 ¾ 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 ½ 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.
Ginny says
Hi Helen,
Is there a different nut you can recommend other than hazelnut? I'm not a fan, but I like this recipe. Hazelnuts are rather hard, so not sure if cashew would be a good alternative... Then there are almonds, macadamias, walnuts, pecans...
Helen S Fletcher says
Hi Ginny - hazelnuts are no harder than almonds but that doesn't help if you don't like the taste. Almonds are the alternative. Cashews are too oily.
Ginny says
Hi Helen,
Are there any substitutions for the butter cookies? Another brand maybe?
Helen S Fletcher says
Hi Ginny, Petit Beurre is the name of the cookie. There are several different brands. They're European so it may be hard to find in stores. They are online. Failing that, you are looking for a plain, firm butter cookie - American, European, it doesn't matter. Have a great holiday season.
Kathy Parathyras says
Hi Helen,
This recipe looks amazing! I was wondering if you've ever heard of a Hungarian cookie called Non Plus Ultra. My elderly neighbor used to make them. Sadly she passed away, but I think of those cookies every Christmas. They were two tiny butter cookies (one inch in diameter?) sandwiched with jam and topped on both sides with a swirl of meringue. I wish I had asked her for the recipe.
Helen S Fletcher says
Hi Kathy - google the name of the cookie and a bunch of recipes come up. Hope this helps.
Oliver says
Any sub. that I can use for the Crisco?
Can I use an instant read food therm?
Helen S Fletcher says
Cocoa Butter can sub for the Crisco. I used to be able to get it at the Pharmacy but no longer. If the instant read goes to the called for temp. sure.You just need to get to 238° (I think - check the recipe).
Linda W says
They look fabulous! Thank you for the tips on removing the bars and getting clean cuts!!
Helen S Fletcher says
You're welcome Linda. Sometimes it's the little things that are most helpful.
SallyBR says
Very interesting recipe! I am hoping I can find the cookies in one store in town
Helen S Fletcher says
Hi Sally - stores that have European import food items often have these. They are a popular cookie in Europe. They are also addictive. I had enough for another recipe I'm interested in but, alas, we ate too many.