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Nancy Reagan’s Vienna Bars Recipe

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★★★★★

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.

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

Find it online: https://kitchenbyrita.com/nancy-reagans-vienna-bars-recipe/