Best Chocolate Viennese Bars Recipes

Viennese Chocolate-Walnut Bars image

Provided by KLHquilts

Categories Bar Cookie

Time 1h40m

Yield 32 serving(s)

Number Of Ingredients 14

1/4 lb butter (softened)
1/4 cup dark brown sugar (packed)
1 1/4 cups all-purpose flour (sifted)
1/4 cup apricot preserves
1 1/2 cups walnuts, chopped
2 eggs
1/4 teaspoon salt
3/4 cup dark brown sugar
2 tablespoons unsweetened cocoa
6 ounces semi-sweet chocolate chips
2 tablespoons light corn syrup
2 teaspoons prepared strong coffee (strong!)
2 teaspoons boiling water
1/2 cup walnuts, finely chopped

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 image

Provided by mandabears

Categories Bar Cookie

Time 45m

Yield 36 bars

Number Of Ingredients 10

18 ounces fudge marble cake mix
1/2 cup butter, softened
1 egg
1 cup dried apricot, chopped
2/3 cup water
1/3 cup milk
1/2 teaspoon almond extract
1 egg
1/4 cup semisweet chocolate morsel
2 tablespoons butter

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.