Nancy Reagan's Vienna Bars
These classic Vienna Bars, once a favorite at the Reagan White House, feature a buttery shortbread crust, a rich raspberry and chocolate layer, and a fluffy meringue topping with toasted nuts. Elegant and nostalgic, they’re perfect for special gatherings or holiday trays.
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
Instructions
- Preheat oven to 350°F and prepare a 9x13-inch baking dish.
- In a large bowl, cream together softened butter and 1/2 cup sugar until light and airy, about 2 minutes. Mix in egg yolks one at a time.
- Gradually mix in salt and flour until a soft dough forms. Press evenly into the prepared baking dish to form a crust.
- Bake crust for 13–15 minutes, or until lightly golden at the edges.
- Meanwhile, beat egg whites in a clean bowl with a hand mixer until stiff peaks form. Gradually add 1/2 cup sugar and continue beating until glossy stiff peaks form again. Fold in chopped nuts gently.
- Spread raspberry jam over the warm crust. Sprinkle with chocolate chips, if using.
- Carefully spread the meringue mixture over the jam layer, smoothing to the edges.
- Return pan to oven and bake for 18–20 minutes, or until the meringue is just lightly golden.
- Let cool for 10–15 minutes, then slice into bars. Allow to cool completely before removing from pan for clean edges.
Notes
These bars can be made a day in advance and stored in an airtight container. For a nuttier texture, lightly toast the nuts before folding into the meringue.
Nutrition
Calories: 310kcal
Love this recipe?Fllow us at @itsnotaboutnutritionrecipes for more