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Bajadera: Balkan Nougat Pralines

Aida
Homemade version of the classic Croatian nougat pralines. No-bake dessert bars filled with nuts, chocolate, and cookie crumbs (ground biscuits).
5 from 1 vote
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Prep Time 40 minutes
Total Time 40 minutes
Course Dessert
Cuisine Croatian
Servings 15
Calories 366 kcal

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 
Please note that the nutrition information is a loose estimate based on using Vanilla Wafers and walnuts. It's calculated based on 1 out of 15-ish servings, or about 2-3 bars. 
  • Serving Size
This recipe yields 40-ish smaller squares (rectangles). The serving size is about 2-3 bars. You're welcome to cut them any size you'd like, however.
  • Cookie Crumbs
To make cookie crumbs: 1. Place cookies in a zip lock bag. 2. Zip the bag. 3. Run a rolling pin over it several times. 
  • Pan Size 
Pan size is only a recommendation. You can go with a smaller-sized one (not bigger though!). While they pack on quite a punch, the bars are ultimately thin, and if you use a smaller pan the layers will be thicker.  

Nutrition

Serving: 2barsCalories: 366kcalCarbohydrates: 30.5gProtein: 4.3gFat: 26.2g
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