Nancy Reagan's Vienna Bars
Buttery raspberry jam bars bake beneath a golden pecan or walnut meringue topping for a sweet, tender, layered dessert.
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Ingredients
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 2 egg yolks
- 2 teaspoons salt
- 2 1/2 cups all-purpose flour
- 3/4 cup seedless red raspberry jam or preserves
- 3 egg whites
- 1/2 cup granulated sugar
- 1 1/2 cups pecans or walnuts, finely chopped
Instructions
- Preheat oven to 350°F and prepare a 9x13-inch baking dish.
- Cream together softened butter and 1/2 cup sugar until fluffy. Mix in egg yolks one at a time. Add flour and salt and mix just until combined.
- Press dough evenly into the bottom of the baking dish. Bake for 13–15 minutes or until edges are golden.
- While crust bakes, beat egg whites until stiff peaks form. Gradually add 1/2 cup sugar, beating until glossy. Fold in chopped nuts.
- Spread jam over the baked crust. Spoon meringue mixture on top and spread gently to the edges.
- Bake for 18–20 minutes, or until meringue topping is lightly golden.
- Let cool for 10–15 minutes before slicing. Allow to fully cool before removing from the pan.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1barsCalories: 246kcalCarbohydrates: 30gProtein: 3.3gFat: 13gSaturated Fat: 5.4gTrans Fat: 0.1gCholesterol: 44mgSodium: 193mgFiber: 1.2gSugar: 14.4g