Nancy Reagan’s Vienna Bars Recipe

ByRita Bennet
Jump to Recipe

Introduction

Nancy Reagan’s Vienna Bars are a delightful blend of buttery crust, sweet raspberry jam, crunchy nuts, and a light, meringue-like topping. This nostalgic treat offers a perfect balance of flavors and textures for any dessert lover.

The image shows a close-up of a square slice of a dessert bar with three distinct layers. The bottom layer is a thick, pale yellow crust that looks soft and crumbly. The middle layer is a glossy, deep red jam, visibly smooth and slightly translucent, sitting evenly on top of the crust. The top layer is a rough, cracked, light brown meringue with small, uneven bumps and a dry, airy texture. The dessert slice is placed on a piece of brown parchment paper, set on a white marbled surface. In the background, blurred, are other dessert slices with the same layered texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • For the crust:
    • 1 cup butter, softened
    • 1/2 cup granulated sugar
    • 2 egg yolks, whites reserved
    • 2 teaspoons salt
    • 2 1/2 cups all-purpose flour
  • For the topping:
    • 3/4 cup seedless red raspberry jam or preserves
    • 3/4 cup semi-sweet chocolate chips (optional)
    • 3 egg whites
    • 1/2 cup granulated sugar
    • 1 1/2 cups pecans or walnuts, finely chopped

Instructions

  1. Step 1: Preheat your oven to 350 degrees F and prepare a 9×13-inch baking dish.
  2. Step 2: In a large bowl, beat the softened butter and 1/2 cup sugar together until light and airy, about 2 minutes. Add the egg yolks one at a time, mixing well after each addition.
  3. Step 3: Gradually mix in the all-purpose flour and salt until just combined to form the dough.
  4. Step 4: Press the dough evenly into the prepared baking dish using your hands to form the crust layer.
  5. Step 5: Bake the crust in the preheated oven for 13-15 minutes or until golden around the edges. Remove from oven but keep the oven on.
  6. Step 6: While the crust bakes, prepare the topping. In a medium bowl, beat the egg whites with a mixer until stiff peaks form. Slowly add 1/2 cup sugar while continuing to beat until stiff peaks form again.
  7. Step 7: Gently fold the finely chopped pecans or walnuts into the egg white mixture.
  8. Step 8: Spread the raspberry jam evenly over the baked crust. If using, sprinkle the semi-sweet chocolate chips on top of the jam.
  9. Step 9: Carefully spoon the egg white and nut mixture over the jam layer, gently spreading it to the edges.
  10. Step 10: Return the bars to the oven and bake for 18-20 minutes or until the topping is slightly golden.
  11. Step 11: Remove from the oven and allow the bars to cool for 10-15 minutes. Then, carefully cut into squares.
  12. Step 12: Let the bars cool completely to room temperature before removing them from the pan and serving.

Tips & Variations

  • For a nut-free version, omit the pecans or walnuts and add extra chocolate chips for texture.
  • Use fresh or homemade raspberry jam for a more vibrant flavor.
  • Chilling the dough slightly before pressing it into the pan can help achieve a firmer crust.
  • Try walnuts instead of pecans for a different nutty taste.

Storage

Store Vienna Bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Before serving, bring to room temperature for the best flavor and texture. These bars also freeze well for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows several cut squares of a dessert bar arranged closely on a white marbled surface. Each bar has three distinct layers: the bottom layer is a soft golden crust, the middle layer is a dark red jam filling that appears glossy and smooth, and the top layer is a thick, rough-textured, light beige meringue with small brown speckles scattered throughout. The meringue layer looks crisp and slightly cracked on top, giving the bars a rustic look. The bars are cut evenly into square shapes, showcasing the clear separation of layers inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen jam for this recipe?

Yes, you can use frozen jam, but be sure to thaw it and drain any excess liquid to prevent the bars from becoming soggy.

What can I substitute for egg whites if I have an allergy?

Egg whites provide structure and a meringue-like topping, so a direct substitute is difficult. You might try aquafaba (chickpea water) whipped to stiff peaks as a vegan alternative, though the texture may vary slightly.

Print

Nancy Reagan’s Vienna Bars Recipe

Print Recipe

★★★★★

4.7 from 128 reviews

Nancy Reagan’s Vienna Bars are a delightful layered treat featuring a buttery crust, a sweet raspberry jam center, a crunchy pecan meringue topping, and optional semi-sweet chocolate chips, creating a perfect balance of textures and flavors in every bite.

  • Author: Rita
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 24 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

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
  • 1/2 cup granulated sugar
  • 1 1/2 cups pecans or walnuts, finely chopped

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and set out a 9×13-inch baking dish to be ready for the crust layer.
  2. Make the Crust: In a large bowl, cream together the softened butter and 1/2 cup of granulated sugar until the mixture is light and airy, which takes about 2 minutes. Beat in the two egg yolks one at a time. Gradually add the all-purpose flour and salt, mixing until just combined to form the dough.
  3. Press and Bake Crust: Transfer the dough into the prepared baking dish and use your hands to evenly press it into the corners and sides, forming a uniform crust layer. Bake this crust in the preheated oven for 13 to 15 minutes or until the edges turn golden brown.
  4. Prepare the Topping: While the crust bakes, beat the three egg whites in a medium bowl using a hand or stand mixer until stiff peaks form. Gradually add 1/2 cup granulated sugar while continuing to beat until stiff, glossy peaks are present. Gently fold in the finely chopped pecans or walnuts.
  5. Assemble the Bars: When the crust is baked and slightly cooled, evenly spread the raspberry jam over the crust. If using chocolate chips, sprinkle them over the jam layer. Then, carefully spread the pecan meringue mixture over the top, spreading gently to the edges.
  6. Bake the Bars: Return the assembled bars to the oven and bake for 18 to 20 minutes, or until the topping is lightly golden.
  7. Cool and Slice: Allow the bars to cool for 10 to 15 minutes in the pan, then carefully slice them into squares. Let them cool completely to room temperature before removing from the pan and serving for best texture and flavor.

Notes

  • For a nut-free version, omit the pecans or walnuts and replace with toasted coconut or seeds if desired.
  • Use seedless raspberry jam for a smoother topping without seeds.
  • The chocolate chips are optional but add a lovely richness and texture contrast.
  • Make sure to beat the egg whites until stiff peaks form to get the perfect meringue texture.
  • Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Vienna Bars, Nancy Reagan recipe, raspberry bars, nut meringue bars, layered dessert, chocolate chip bars, pecan bars

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆