Vienna Chocolate Bars Food

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.

CHOCOLATE VIENNESE BARS

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 pan with cooking spray or grease it.
• In a large bowl combine cake mix,(reserve chocolate pouch), egg and softened butter at low speed until crumbly.
• Reserve 1 cup for filling.
• Do not wash bowl.
• Press remaining mixture in prepared pan.
• Bake for 10 minutes.
• Cool for 5 minutes.
• In a small saucepan combine water and apricots.
• Cook for 5 minutes until apricots are soft and most of the water is absorbed.
• Spread over base.
• In the same large bowl combine chocolate pouch, reserved cake mix crumb mixture, milk, almond extract, and egg on low speed until moistened.
• Beat for 2 minutes on high.
• Pour evenly over apricot layer.
• Return pan to oven for 20-25 minutes or until top springs back when touched lightly in center.
• Cool completely.
• In small saucepan, combine semi sweet morsels and butter.
• Cook over low heat until chocolate melts completely, stir constantly.
• Drizzle over bars.
• Chill until chocolate is set.