Bajadera, Balkan nougat pralines, are no-bake dessert bars made from layers of ground nuts, and buttery biscuit crumbs. Topped with a chocolate glaze, these incredible treats are a holiday favorite. Shall we?
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Background
Bajadera is a cherished dessert across the Balkans.
Made by the famous Croatian Kraš candy factory, this praline is recognizable by its rich nougat taste and elegant gold and striped packaging. Once you see a bajadera, and taste a bajadera, you'll remember it forever.
But while store-bought Bajadera is treasured, many people love to recreate it at home. Despite the challenge of achieving an exact replica, we believe our recipe to be one of the best homemade bajaderas out there.
This recipe results in praline-style dessert bars made with layers of chocolate mixed with ground nuts, biscuit crumbs, plus a chocolate glaze. The taste is beautifully balanced—nutty and sweet with a hint of dark chocolate's subtle bitterness.
Why You'll Love Bajadera
- Irresistible flavor: Bajadera has a smooth, nutty, and perfectly balanced with a touch of chocolatey richness.
- No-bake and under an hour: Bajadera bars come together quickly, with no baking required, ideal for busy days.
- Perfectly balanced indulgence: Not too sweet and with a melt-in-your-mouth texture that’s hard to resist, that's what bajadera is all about!
Ingredients
Here's what you'll need for bajadera:
- Baking Chocolate. While dark, baking chocolate is preferred, you can play around here to your taste. Milk chocolate will work also, as will chocolate chips. Avoid chocolates that have a filling.
- Butter. Regular, room-temperature butter is best. Substitute with cocoa butter.
- Sugar. Granulated sugar is preferred for bajadera. (If you use powdered - or other - sugar, let us know in the comment.)
- Nuts. The original formula uses hazelnuts and almonds at a 3:1 ratio. You can use only almonds, hazelnuts, walnuts, or a combination. The trick is to find what works best for you. (We prefer to either use only walnuts, or the original hazelnut to almond ratio.)
- Ground Biscuits (Cookie Crumbs): Also known as digestive biscuits these are cookies like Graham Crackers, Vanilla Wafers, Plazma biscuits, or Petit Beurre ground to the consistency of flour.
- Rum Extract: Purely optional, but for that slight kick it's great to drop in a little bit of cooking rum into the batter.
Instructions
Here are the easy no-bake instructions for how to make bajadera bars at home.
Step 1. Dissolve sugar in water. Add butter. Remove from heat.
Step 2. Add ground biscuits (cookie crumbs). Add nuts. Mix well until integrated. Separate in two bowls.
Step 3. Melt chocolate and butter over a water boiler.
Step 4. Add chocolate to one-half of the batter. Add rum (vanilla) to the other. Mix each well.
Step 5. Grease baking pan. Spread chocolate batter on the bottom. Spread rum (vanilla) batter in the middle. Spread ½ of melted chocolate on top.
Step 6. (Not pictured). Cover bajadera with foil and transfer it to the fridge for an hour. Cut and serve.
Handling
Here are some handling suggestions for bajadera praline nougat dessert bars.
- Serving - Serve 1-3 of the bajadera bars (squares) along with some coffee, elderberry juice, or a drink of choice. For the best taste and easier cutting, take bajadera out of the fridge 15-20 minutes before serving.
- Storing - Store in an airtight box (or foil) in the fridge or a cool, dark place for up to 5-7 days.
- Freezing - If you're planning to freeze bajadera, do so after it cools down, but before you cut it into bars. Wrap it in freezer foil or freezer bags, getting out as much air as possible to prevent freezer burn. Once you plan to eat it, take it out and let it thaw until it's almost room temperature. Cut it into bars and serve.
Recipe FAQs
Bajadera chocolate is made by Kraš candy factory in Croatia. This praline nougat chocolate is popular in the Balkans and beyond.
Although certified as Vegan, factory-made bajadera can contain traces of milk. Homemade bajadera is made with regular butter so it's not vegan unless you substitute it with cocoa butter.
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Thoughts?
If you made bajadera, the Balkan nougat pralines, and liked them, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.
Prijatno, Dobar Tek, and Bon Appetit!
Bajadera: Balkan Nougat Pralines
Equipment
- 1 baking pan that's 9x12 inches (22x30cm), or smaller
Ingredients
- 9 tablespoons water
- 7 ounces granulated sugar
- 5.6 ounces walnuts ground; or hazelnut to almond ratio (3:1), only one type of nut or a combination
- 9 ounces ground biscuits* Graham Crackers, Vanilla Wafers, Plazma, Petit Beurre or similar
- 7 ounces butter, divided
- 7 ounces baking chocolate
- ¼ teaspoon vanilla or rum extract
Instructions
- In a medium pot, dissolve 6 ounces (170g) of sugar in water over medium heat. Add butter. Stir frequently and remove off heat once the butter dissolves.
- Add ground biscuits to the mixture and stir well until integrated. Grind your nuts to flour consistency and add to the batter. (Alternatively, if you bought them ground, add them to the batter right away.) Mix well until you get a thick, even, sticky mixture. Divide the batter in two and place into separate bowls.
- Make a water boiler by filling a medium-sized pot ⅓ with water and bringing it to a boil on high. Bring the temperature down to low. In a medium-sized bowl (or a smaller pot) that fits snuggly in the pot with water, put chocolate and 1 ounce (30 grams) of butter. Stir well while chocolate and butter melt. As soon as they do, remove them from heat.
- Pour ½ of the melted chocolate into one of the bowls with the batter and mix well until integrated. Add rum (vanilla) to the other half of the batter. Mix well until integrated.
- In a greased pan, spread the batter portion with chocolate on the bottom. Use your fingers and/ or a spatula to distribute it evenly in the pan. Place the batter portion with rum (vanilla) on the top of the first. Spread it out over the first layer the best you can with your fingers, and then flatten it with a spatula. (Work fast as it'll be sticky.) Finally, top everything with the other half of the melted chocolate. Use a spatula to even it out and flatten the top.
- For best taste, cover with foil and transfer to the fridge for an hour. After this time you can cut the entire bajadera into bars right away, or keep it in the pan and cut before serving.
- Serve 1-3 bars along with some coffee, elderberry juice, or a drink of choice. For the best taste and easier cutting, take bajadera out of the fridge 15-20 minutes before serving. Store in an airtight box (or foil) in the fridge or a cool, dark place for up to 5-7 days. Freeze - if planning to freeze bajadera, do so after it cools down, but before you cut it into bars. Wrap it in freezer foil or freezer bags, getting out as much air as possible to prevent freezer burn. Once you plan to eat it, take it out and let it thaw until it's almost room temperature. Cut it into bars and serve.
Video
Notes
- Nutrition
- Serving Size
- Cookie Crumbs
- Pan Size
Alia @ Everyday Easy Eats says
Hi Aida! Your No bake walnut pralines look so yummy! I have tried or heard of Bajadera, but I love pralines, so I am sure I would like these! 🙂
Aida says
Thanks Alia! I think you'll enjoy them a lot. 🙂
Tijana says
Hello,
Is there a trick to get the two layers completely even?
When I made these and cut them up, the layers were so uneven that some were 90% rum layer and others barely had any... (still delicious though).
Any tips?
Aida says
Hello,
Try using a cake spatula and work fast.
Good luck!
Cynthia Atwood says
Sounds delish.....but what would you call "baking chocolate" ? Semi sweet, unsweetened, dark chocolate, etc.????
Thank you !
Aida says
Hi Cynthia,
Go with unsweetened. 🙂
Cynthia Atwood says
Thank you !
Anu says
What can I use to substitute plazma or petit beurre? I’m down in Florida and not sure what to use as cookie grounds. Any good American substitute?
Aida says
Any ground biscuit will work. Look in your baking aisle.
Jenni says
Hi. How many ounces/grams of chocolate, please?
Aida says
7oz (200g) total