Nancy Reagans Vienna Bars
Recipe: #18930
May 11, 2015
Categories: Desserts, Cookies, Raspberry, Christmas, Fathers Day, Game/Sports Day, Potluck, Oven Bake, Vegetarian, Bars, Chocolate, Kosher Dairy, more
"One recipe didn't have the chocolate chips everything else was the same so she did it both ways I'm guessing"
Original is 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
No special items needed.
0 Reviews
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