Nancy Reagans Vienna Bars
Recipe: #18930
May 11, 2015
"One recipe didn't have the chocolate chips everything else was the same so she did it both ways I'm guessing"
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (254.1 g)
- Calories 1133.2
- Total Fat - 76 g
- Saturated Fat - 27.8 g
- Cholesterol - 729.1 mg
- Sodium - 468.6 mg
- Total Carbohydrate - 101.1 g
- Dietary Fiber - 5.6 g
- Sugars - 58.1 g
- Protein - 19.9 g
- Calcium - 130 mg
- Iron - 4.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
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.
Step 2
Bake at 350° for 15 to 20 minutes or until golden brown. Remove from oven, and spread preserves over crust. Sprinkle with chocolate morsels.
Step 3
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.
Step 4
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.
Tips & Variations
No special items needed.
Related
