America's Best Recipes/1989

Vienna Raspberry-Chocolate Bars
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
5 dozen N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup butter or margarine, softened 1/2 cup sugar 2 egg yolks
2-1/2 cups all-purpose flour 1 (10-ounce) jar raspberry jam 1 cup semisweet chocolate morsels
4 egg whites 1/4 teaspoon salt 1 cup sugar
2 cups finely chopped pecans or walnuts



1 Cream butter; gradually add 1/2 cup sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition; stir in flour. Press mixture evenly into a lightly greased 15x10x1-inch jellyroll pan. Bake at 350 for 15 to 20 minutes or until lightly browned.
2 Spread raspberry jam over crust; sprinkle with chocolate morsels. Beat egg whites (at room temperature) and salt at high speed of electric mixer until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Gently fold in pecans.
3 Carefully spread meringue mixture over morsels, sealing to edge of crust. Bake at 350 for 25 minutes or until golden brown. Cut into bars immediately.

Back