Best Vienna Chocolate Bars Recipes

RONALD REAGAN VIENNA CHOCOLATE BARS image

Yield 16 cookie bars

Number Of Ingredients 9

1 cup butter
1 1/2 cups sugar, DIVIDED
2 egg yolks (dont toss whites)
2 1/2 cups flour
1/4 tsp salt
1 (10 oz) jar raspberry jam (or other berry jam)
1 cup semisweet chocolate chips
4 egg whites
2 cups finely chopped nuts

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 Chocolate Bars image

Provided by Jesters Lace

Categories Bar Cookie

Time 1h35m

Yield 36 serving(s)

Number Of Ingredients 9

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

NANCY REAGAN'S VIENNA CHOCOLATE BARS image

Yield 2 dozen

Number Of Ingredients 9

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.