Best Vienna Bars Recipes

RONALD REAGAN VIENNA CHOCOLATE BARS

Steps:

• Preheat oven to 350 degrees. Lightly grease cookie sheet and set aside. Cream butter, 1/2 cup sugar and 2 egg yolks. Add flour and salt and knead with fingers. Pat batter flat onto a greased cookie sheet. Bake 15-20 minutes until lightly browned. Remove cookie sheets from oven. Spread jelly across baked cookie sheet and top with chocolate chips. Beat egg whites until stiff. Fold in remaining 1 cup sugar and nuts. Gently spread egg whites atop jelly and chips. Bake again for 25 minutes.

VIENNA BARS

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.

VIENNA CHOCOLATE BARS

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.

OLDE VIENNA BARS

Steps:

• For base: Mix and pat into greased 9x15 pan.
• Bake about 12 minutes at 350 degrees.
• For filling: Beat eggs.
• Add sugar, combined dry ingredients, then rest of ingredients.
• Spread over baked layer and bake 20 minutes.
• For glaze: Combine and spread over cookie when cooled.
• If needed, add more sugar or lemon juice to adjust consistancy.

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 BARS

Steps:

• Preheat oven to 350°.In a large bowl, mix flour, almonds, sugar, lemon rind, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Add eggs and toss with a fork until mixture is evenly moistened and holds together. Press 1 1/2 cups of the mixture into the bottom and 1/4 inch up sides of an 8- or 9-inch square baking dish. Spread preserves evenly over pastry in dish. On a lightly floured surface, roll remaining pastry mixture to 1/4 -inch thickness. Cut into 1/2 -inch strips. Arrange a lattice of diagonal strips over top. Press strips and bottom layer of pastry together at edges.Bake 40 minutes or until pastry is lightly browned. Place dish on a wire rack.In a small saucepan over low heat, stir jelly until melted and smooth. With a pastry brush, spread jelly over top of baked mixture. Cool before cutting into bars.Store loosely covered in a cool place.