Nancy Reagans Vienna Chocolate Bars Food

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 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.

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.