Ronald Reagan Vienna Chocolate Bars Recipes

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.

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.