I went to the library and took out 1500 Best Bars, Cookies, Muffins, Cakes, And More by Esther Brody. From this cookbook I made Raspberry Coconut Bars and Krispie Toffee Triangles
both were great. When I saw this Bar I had to try it as well. And we were not disappointed. They are delicious.
Viennese Chocolate Bars
Ingredients:
Base:
1 cup butter, softened
1/2 cup white sugar
2 egg yolks
2 1/2 cups unbleached flour
Filling:
1 10 oz. jar of raspberry jam or jelly
1 cup semi-sweet chocolate chips
Topping:
4 egg whites (I used only 2)
1/4 tsp. salt
1 cup white sugar
2 cups toasted, chopped pecans
Directions:
Preheat oven to 350ยบ.
Grease a 9" X 13" baking pan.
Prepare Base:
Beat butter and sugar until smooth and creamy.
Beat in the egg yolks until well mixed.
Add flour slowly and mix until incorporated.
Shape dough into a ball and knead lightly.
Press into bottom of prepared baking pan.
Bake in oven for 15 minutes or until lightly browned.
Place pan on cooling rack until it cools slightly.
Prepare Filling:
Stir jam or jelly until it is smooth, then spread evenly over base.
Sprinkle chocolate chips over the jam.
Set aside.
Prepare Topping:
In your mixing bowl whip egg whites with salt until frothy.
Gradually beat in sugar until stiff peaks form.
Fold in toasted pecans.
Spread gently over the chocolate chips.
Bake for 25 minutes or until lightly browned.
Place on cooling rack to cool completely.
Cut into bars
Makes 36 Bars
Ingredients:
Base:
1 cup butter, softened
1/2 cup white sugar
2 egg yolks
2 1/2 cups unbleached flour
Filling:
1 10 oz. jar of raspberry jam or jelly
1 cup semi-sweet chocolate chips
Topping:
4 egg whites (I used only 2)
1/4 tsp. salt
1 cup white sugar
2 cups toasted, chopped pecans
Directions:
Preheat oven to 350ยบ.
Grease a 9" X 13" baking pan.
Prepare Base:
Beat butter and sugar until smooth and creamy.
Beat in the egg yolks until well mixed.
Add flour slowly and mix until incorporated.
Shape dough into a ball and knead lightly.
Press into bottom of prepared baking pan.
Bake in oven for 15 minutes or until lightly browned.
Place pan on cooling rack until it cools slightly.
Prepare Filling:
Stir jam or jelly until it is smooth, then spread evenly over base.
Sprinkle chocolate chips over the jam.
Set aside.
Prepare Topping:
In your mixing bowl whip egg whites with salt until frothy.
Gradually beat in sugar until stiff peaks form.
Fold in toasted pecans.
Spread gently over the chocolate chips.
Bake for 25 minutes or until lightly browned.
Place on cooling rack to cool completely.
Cut into bars
Makes 36 Bars
9 comments:
What a wonderful looking bar. Of course, I just love raspberry, and with the chocolate, I think this is divine. i can imagine it goes perfectly with tea or a cup of coffee.
I bet this is good! I often will take cookbooks out of the library too!
A beautiful dessert that I would love to make to share with friends. Looks delicious! Thanks for sharing.
Now there's a great looking bar.. Thank you :)
Katy...it is a wonderful combo in the bars...
Rosanne...I also get books through the inter-library loan when they do not have what I am looking for.
MaryMoh...You are most welcome..I hope you enjoy this bar as much as we did... :)
Avanika...You are most welcome as well...The bars are amazing.. :)
I had no idea they were Viennese and I am from Austria =D - but they look so delicious, I repinned them on pinterest (and shared you on my blog, so that I won't forget to return to this blog ;-) ).
I have to try them out in summer when we'll have fresh rasperries again.. mhhh...
- Susi
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