We sure love a recipe that carries a little history with it and today’s recipe is certainly one of those! Vienna Bars were famously served at the White House during the Reagan administration, often making appearances at Christmas receptions and special gatherings. Nancy Reagan was known for her love of the classy, European-inspired sweets, and this recipe was one of her go-to selections. It’s said that the bars were inspired by traditional Viennese sweets, which often have buttery crusts, fruity fillings, and delicate meringue toppings. But don’t let the sound of all those layers fool you, this treat is surprisingly simple to whip up!
CRUST
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 2 egg yolks, whites reserved
- 2 teaspoon salt
- 2 1/2 cups all-purpose flour
TOPPING
- 3/4 cup seedless red raspberry jam or preserves
- 3/4 cup semi-sweet chocolate chips, optional
- 3 egg whites
- ½ cup granulated sugar
- 1 1/2 cups pecans or walnuts, finely chopped
PREPARATION
- Preheat oven to 350 degrees F and set out a 9×13-inch baking dish.
- In a large bowl, combine butter and ½ cup sugar. Beat until light and airy, about 2 minutes. Mix in egg yolks one at a time, then slowly add flour and salt, mixing until just combined.
- Transfer dough to the baking dish and use your hands to press into an even crust layer.
- Bake crust for 13-15 minutes or until golden around the edges.
- Prepare topping as crust bakes: In a medium-sized bowl, beat egg whites with a hand mixer (or stand mixer) until stiff peaks form. Slowly add sugar while continuously beating until stiff peaks form again. Gently fold in chopped pecans.
- Spoon jam onto baked crust and spread into an even layer. Sprinkle with chocolate chips if using, then scoop egg white mixture over jam and gently spread to edges.
- Bake bars for 18-20 minutes or until top is slightly golden.
- Allow bars to cool for 10-15 minutes then carefully slice into squares.
- Let bars continue cooling to room temperature before removing from pan and serving.