Bajadera - A No Bake Cookie Bar Recipe 

Enjoy this elegant no-bake cookie bar with layers. Strong taste and low sweetness are main surprises.   Since the early 1900s, the Kraš Confectionary Company in Zagreb, Croatia, has specialised in bajadera. Today, Croatia, Serbia, Bosnia, and Macedonia are proud.


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.  Toast nuts on a rimmed baking sheet for 7–10 minutes until fragrant and medium brown.  Cool completely.  


Line an 8x8 pan with 8x16-inch parchment paper, leaving excess.  As expected, only the bottom and two sides were covered.  


Heat chocolate in water or a half-power microwave.  Set aside. Food process half the nuts and cookies till powdered but not paste-like. Put ingredients in mixer.   


Twice each half. Set aside. In a medium saucepan, heat sugar and water.  Cover or brush pan with cold water for 3 minutes. Boil lidless to 238°F.  Stop cooking by whisking in cold butter.  


Combine nuts and biscuits in a bowl slowly.  Soft things harden when cold.Split the dough in half (410 grammes or 14 ⅓ ounces) Add one component to ½ cup (100 grammes or 3 ½ ounces). Melt chocolate and mix smaller dough. 


Assembly Split the chocolate dough in half for each piece (215 grammes or 7 ¾ ounces).  Evenly press half into pan bottom.  Soft? Five-minute freeze. Reduce ordinary dough by half (8 ½ ounces or 240 grammes).  Place half on chocolate dough.  Soft? Five-minute freeze.  


Chocolate and plain dough again.  After adding simple dough, do not freeze.Chocolate-glaze.Chocolate GlazeMelt in microwave or water.  Carefully mix. Spread chocolate evenly over Bajadera using pan tilt.  Refrigerate overnight.  


Bar Release and CutBlowdryer pan sides.  Take parchment-hanging cookies off pan. Carefully remove parchment.Cut 8 pieces in one direction and 4 across paper to make small bars.  


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