Chocolate Viennese Bars Recipes
VIENNESE CHOCOLATE-WALNUT BARS
Can't remember where I got this one, but I've been making these for at least 20 years. I usually make them at Christmas, but they'd be good any time. They have a shortbread crust, a chocolate/walnut filling, and a chocolate/coffee icing. They are VERY rich and sweet -- a little goes a long way!
Provided by KLHquilts
Categories Bar Cookie
Time 1h40m
Yield 32 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Cover a 9" square cake pan with aluminum foil.
- Make crust: In small bowl of electric mixer, cream butter. Beat in 1/4 cup dark brown sugar. On low speed, gradually add flour and beat only until the mixture holds together.
- Place dough by large spoonfuls across the bottom of the pan. With fingertips, press dough to make a smooth layer. Bake at 375 for 10 minutes. Remove from oven and set aside.
- As crust cooks, soften apricot prserves in a bowl and set aside.
- Make filling: Grind walnuts to a fine powder and set aside.
- In small bowl of electric mixer, beat eggs at high speed for 2-3 minutes, or until they are slightly thickened. Add salt and vanilla and then, on low speed, add sugar and cocoa. Increase the speed to high again and beat for 2-3 minutes more. On low speed beat in ground walnuts, beating only until nuts are incorporated.
- Spread preserves over the hot crust, leaving a 1/2" border at the edge.
- Pour filling over the preserves and tilt pan to make sure it's level.
- Bake at 375 for 25 minutes. Cool completely, then ice.
- In top of double boiler, warm chocolate until it is melted, stirring continuously. Add corn syrup, coffee, and boiling water, and stir until smooth.
- Spread icing over cake; sprinkle with chopped walnuts and press down gently. Let stand at room temperature until icing is firm.
Nutrition Facts : Calories 157.7, Fat 9.7, SaturatedFat 3.4, Cholesterol 20.8, Sodium 48.4, Carbohydrate 17.6, Fiber 1.1, Sugar 11, Protein 2.4
CHOCOLATE VIENNESE BARS
These are so delicious. A combination of chocolate and apricot on a shortbread base. Easy to make because it starts with a cake mix, but no one can tell. This was a favorite of my favorite cousin.
Provided by mandabears
Categories Bar Cookie
Time 45m
Yield 36 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray a 13 x 9 pan with cooking spray or grease it.
- In a large bowl combine cake mix,(reserve chocolate pouch), egg and softened butter at low speed until crumbly.
- Reserve 1 cup for filling.
- Do not wash bowl.
- Press remaining mixture in prepared pan.
- Bake for 10 minutes.
- Cool for 5 minutes.
- In a small saucepan combine water and apricots.
- Cook for 5 minutes until apricots are soft and most of the water is absorbed.
- Spread over base.
- In the same large bowl combine chocolate pouch, reserved cake mix crumb mixture, milk, almond extract, and egg on low speed until moistened.
- Beat for 2 minutes on high.
- Pour evenly over apricot layer.
- Return pan to oven for 20-25 minutes or until top springs back when touched lightly in center.
- Cool completely.
- In small saucepan, combine semi sweet morsels and butter.
- Cook over low heat until chocolate melts completely, stir constantly.
- Drizzle over bars.
- Chill until chocolate is set.
Nutrition Facts : Calories 107.7, Fat 5.5, SaturatedFat 2.7, Cholesterol 19.2, Sodium 126.9, Carbohydrate 14.4, Fiber 0.8, Sugar 10.8, Protein 1.1
VIENNESE HOT CHOCOLATE
Provided by Molly O'Neill
Categories easy, non-alcoholic drinks
Yield Four servings
Number Of Ingredients 5
Steps:
- Heat the milk in a large saucepan until almost boiling. Meanwhile, whip the cream to soft peaks. Set aside.
- Remove milk from the heat and whisk in all but 2 teaspoons of the chocolate. Add the sugar and rum or Cognac and whisk until foamy.
- Ladle the hot chocolate into 4 mugs, top with a large dollop of whipped cream and sprinkle with the remaining chocolate. Serve immediately.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 16 grams, Carbohydrate 59 grams, Fat 47 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 28 grams, Sodium 134 milligrams, Sugar 54 grams
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