Ronald Reagan Vienna Chocolate Bars Recipes

VIENNA BARS

Vienna Bars image

I got this recipe from Thru the Grapevine, a cookbook put out by the Junior League of Elmira. This cookie is said to have been Ronald Reagan's favorite cookie. Try it yourself and see why! These can be made ahead and frozen.

Provided by Whisper

Categories Bar Cookie

Time 1h15m

Yield 3 dozen bars

Number Of Ingredients 8

Ingredients

1 cup butter, softened
1 1/2 cups sugar
1 teaspoon salt
2 large egg yolks
2 1/2 cups flour
1/2 cup currant jam or 1/2 cup raspberry jam
4 large egg whites
2 cups nuts, finely chopped

Steps:

In large bowl, combine butter with 1/2 cup sugar and mix until creamy.
Beat in salt and egg yolks.
Gradually add flour.
When dough becomes hard to work, knead it with fingers until smooth.
Spread dough into greased 17x12 jellyroll pan.
Bake at 350°F for 15-20 minutes, or until lightly browned.
Remove from oven, cool slightly, and spread evenly with jam.
Set pan aside.
In a deep bowl, beat egg whites with electric mixer at top speed until stiff peaks form.
Blend in nuts and remaining sugar.
Spread egg mixture over jam, going right to the end of the pan.
Return pan to oven and bake for another 25 minutes.
Remove from oven and cool 15 minutes.
While still warm, cut into bars or squares.

Nutrition Facts : Calories 2058.9, Fat 112.5, SaturatedFat 46.4, Cholesterol 302.5, Sodium 1919.7, Carbohydrate 240.1, Fiber 11.6, Sugar 130.7, Protein 34

NANCY REAGAN'S VIENNA CHOCOLATE BARS

NANCY REAGAN'S VIENNA CHOCOLATE BARS image

Categories Cookies Chocolate Dessert Bake Kid-Friendly

Yield 2 dozen

Number Of Ingredients 9

Ingredients

2 sticks butter
1 1/2 cup sugar
2 egg yolks
2 1/2 cups flour
1 10-oz jar of raspberry or apricot jelly
1 cup semisweet chocolate chips
1/4 tsp. salt
4 egg whites
2 cups finely chopped nuts

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

Vienna Chocolate Bars image

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

Ingredients

1 cup butter
1 1/2 cups sugar
2 large egg yolks
2 1/2 cups all-purpose flour
10 ounces seedless raspberry jam
1 cup semi-sweet chocolate chips
4 large egg whites, at room temperature
1/4 teaspoon salt
2 cups pecans, finely chopped

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