Nancy Reagans Vienna Chocolate Bars Recipes
NANCY REAGAN'S VIENNA CHOCOLATE BARS
Steps:
- Preheat oven to 350 degrees. Cream the butter with the egg yolks and 1/2 cup sugar. Add the flour and knead with fingers. Pat batter out on a greased cookie sheet to 3/8 inch thickness. Bake crust for 15 to 20 minutes until lightly browned. Remove from oven, spread with jelly and top with chocolate chips. Beat egg whites with salt until stiff. Fold in remaining cup of sugar and nuts. Gently spread on top of jelly and chocolate. Bake for about 25 minutes at 350 degrees. Cut into bars.
VIENNA CHOCOLATE BARS
Make and share this Vienna Chocolate Bars recipe from Food.com.
Provided by Jesters Lace
Categories Bar Cookie
Time 1h35m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a 15x10 inch jelly roll pan with aluminum foil. Lightly grease. Beat butter and 1/2 cup sugar until light. Add egg yolks and beat until combined. Gradually add flour and beat until just combined. Press dough into bottom of pan.
- Bake 15 to 20 minutes.or until lightly browned. Remove from oven. Spread with preserves and sprinkle with chocolate chips.
- Beat egg whites and salt at high speed until foamy. Gradually add 1 cup of sugar beating until glossy, stiff peaks form. Fold in pecans. Spread over raspberry and chocolate mixture.
- Bake 30 to 35 minutes or until meringue is browned and crispy. Allow to cool completely and cut into bars.
Nutrition Facts : Calories 200.1, Fat 11.2, SaturatedFat 4.5, Cholesterol 23.8, Sodium 71, Carbohydrate 24.3, Fiber 1.2, Sugar 15, Protein 2.3
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NANCY REAGAN'S VIENNA CHOCOLATE BARS RECIPE
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- Preheat oven to 350°. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Beat butter and 1/2 cup sugar at medium speed with a heavy-duty electric stand mixer until well blended. Add egg yolks, and beat until combined. Gradually add flour, beating at low speed 1 to 2 minutes or just until combined. Press mixture onto bottom of prepared pan.
- Bake at 350° for 15 to 20 minutes or until golden brown. Remove from oven, and spread preserves over crust. Sprinkle with chocolate morsels.
- Beat egg whites and salt at high speed, using whisk attachment, until foamy. Gradually add remaining 1 cup sugar, 1 Tbsp. at a time, beating until glossy and stiff peaks form. Fold in pecans. Gently spread egg white mixture over chocolate mixture.
- Bake at 350° for 30 to 35 minutes or until meringue is browned and crispy. Cool completely on a wire rack (1 hour). Cut into bars.
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