Name: Nancy Reagan's Vienna Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup butter (softened); 1/2 cup granulated sugar (for crust); 2 large egg yolks (whites reserved); 2 teaspoons salt; 2 1/2 cups all-purpose flour; 3/4 cup red raspberry jam or preserves (seedless); 3/4 cup semi-sweet chocolate chips (optional); 3 large egg whites (reserved from earlier); 1/2 cup granulated sugar (for meringue); 1 1/2 cups pecans or walnuts (finely chopped)

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A little political, a lot delicious

I have a soft spot for old recipes—the kind written in cursive on index cards, tucked behind cookbooks with broken spines. This one? Oh, honey, this one’s got a bit of presidential flair. Supposedly it was a favorite of Nancy Reagan’s—Vienna Bars. But honestly, you don’t need to care a lick about politics to fall head over heels for these sweet little things.

The first time I made them, it was purely out of curiosity. I had leftover raspberry jam and a craving for something… old-fashioned. Not in a boring way, but in that “tastes like home” kind of way. One bite in, and I knew this was going straight into my regular holiday rotation. The layers are dreamy—a buttery crust, a glossy layer of jam, a whisper of chocolate (if you like), and a cloud of sweet, nutty meringue on top.

They feel fancy, but they’re really just cozy. Like a cardigan in dessert form.

Why You’ll Fall in Love (and probably make them twice)

Buttery crust that’s rich but not fussy
Tart jam to balance the sweet — a little zing never hurt anybody
The meringue is light, sweet, and chewy around the edges (oh yes, the edges are everything)
Chocolate chips — optional but deeply encouraged
Walnuts or pecans add that “grandma baked this” vibe
Perfect for holidays, baby showers, Tuesday afternoons… you get it

Ingredients & What You Can Tweak Without Guilt

Crust:

1 cup butter, softened — room temp is key; cold butter won’t mix right
½ cup granulated sugar — just a kiss of sweetness
2 egg yolks — save the whites for later (don’t toss ‘em!)
2 teaspoons salt — yes, teaspoons. Don’t panic. It balances the jam perfectly.
2½ cups all-purpose flour — the old reliable

Topping:

¾ cup seedless red raspberry jam — strawberry, apricot, or cherry would work too
¾ cup semi-sweet chocolate chips — optional, but my hand always “accidentally” spills them in
3 egg whites — room temp helps them whip better
½ cup sugar — added gradually, like trust
1½ cups pecans or walnuts, finely chopped — use what you’ve got in the pantry

Pro tip: If your jam’s too thick, warm it slightly in the microwave so it spreads like a charm.

Step-by-Step — Like You’re in My Kitchen

1. Preheat your oven to 350°F.
Butter or spray a 9×13-inch dish—nothing fancy. Just make sure it’s ready to catch all the goodness.

2. Let’s make the crust.
In a big bowl, cream the butter and sugar until it’s light and fluffy—takes about 2 minutes. Add those egg yolks one at a time, mixing until smooth. Then slowly add in flour and salt until it becomes a soft dough. It’ll look a little shaggy. That’s fine.

3. Press into pan.
Use your hands and just press it in there—don’t stress if it’s not perfect. Uneven crusts still taste good.

4. Bake it.
Pop it in the oven for about 13–15 minutes. You’re looking for the edges to go golden and say, “Hey, I’m ready.”

5. While that bakes, whip up your topping.
Beat the egg whites until stiff peaks form—if you lift the beater and it stands up like a proud little mountain, you’re there. Slowly beat in the sugar. When it’s glossy and holding shape, gently fold in the chopped nuts.

6. Time to layer.
Pull the crust out. Spoon the jam all over—spread it gently, like you’re tucking it in for a nap. Sprinkle the chocolate chips if you’re feeling indulgent. Then dollop the meringue-nut mixture on top and smooth it out.

7. Bake again.
Back into the oven for another 18–20 minutes. The top should look just a little golden and firm.

8. Let them rest.
Give it 10–15 minutes before slicing. I know it’s hard. But they hold up better if you let them cool. Let them get to room temp before you start sneaking pieces.

Little Twists (because we all like to play with our food)

Different jams: Apricot, cherry, or even fig if you’re feeling adventurous.
Add citrus zest: A little orange or lemon in the meringue perks things up nicely.
Drizzle with melted chocolate once they cool — makes ‘em look bakery-worthy.
Make it nut-free: Skip the nuts if needed—just know the topping will be a little lighter and chewier. Still lovely.

How to Store ’Em (if they last that long)

Keep them covered on the counter for 3 days or so.
Fridge? Sure. They’ll last a week in an airtight container.
Freezer? Yep! Just layer between wax or parchment paper and freeze in a flat container.
To serve again, let them thaw at room temp or warm them gently in the oven (200°F for 5–7 minutes). No microwave—trust me.

From My Oven to Yours…

Isn’t there something magical about a dessert that feels both familiar and a little glamorous? That’s what these Vienna Bars are. A little old-school. A little fancy. A whole lot of delicious.

Whether you’re making these for a holiday tray, a book club potluck, or just because you need a sweet bite at 3 p.m. on a Wednesday—these bars have you covered. I hope they find a cozy little spot in your recipe box like they did in mine.

And hey—if you make them, tell me! I love hearing your little tweaks, your kitchen flops, your triumphs. That’s what baking’s all about, right? Messy counters, good smells, and stories we pass around like plates of dessert.