Vienna Chocolate Bars Food

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VIENNA CHOCOLATE BARS



Vienna Chocolate Bars image

Make and share this Vienna Chocolate Bars recipe from Food.com.

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

CHOCOLATE VIENNESE BARS



Chocolate Viennese Bars image

These are so delicious. A combination of chocolate and apricot on a shortbread base. Easy to make because it starts with a cake mix, but no one can tell. This was a favorite of my favorite cousin.

Provided by mandabears

Categories     Bar Cookie

Time 45m

Yield 36 bars

Number Of Ingredients 10

18 ounces fudge marble cake mix
1/2 cup butter, softened
1 egg
1 cup dried apricot, chopped
2/3 cup water
1/3 cup milk
1/2 teaspoon almond extract
1 egg
1/4 cup semisweet chocolate morsel
2 tablespoons butter

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.

Nutrition Facts : Calories 107.7, Fat 5.5, SaturatedFat 2.7, Cholesterol 19.2, Sodium 126.9, Carbohydrate 14.4, Fiber 0.8, Sugar 10.8, Protein 1.1

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