Nancy Reagan'S Vienna Chocolate Bars

1. 1

   Preheat oven to 350u00b0. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Beat butter and 1/2 cup sugar at medium speed with a heavy-duty electric stand mixer until well blended. Add egg yolks, and beat until combined. Gradually add flour, beating at low speed 1 to 2 minutes or just until combined. Press mixture onto bottom of prepared pan.

2. 2

   Bake at 350u00b0 for 15 to 20 minutes or until golden brown. Remove from oven, and spread preserves over crust. Sprinkle with chocolate morsels.

3. 3

   Beat egg whites and salt at high speed, using whisk attachment, until foamy. Gradually add remaining 1 cup sugar, 1 Tbsp. at a time, beating until glossy and stiff peaks form. Fold in pecans. Gently spread egg white mixture over chocolate mixture.

4. 4

   Bake at 350u00b0 for 30 to 35 minutes or until meringue is browned and crispy. Cool completely on a wire rack (1 hour). Cut into bars.

5. 5

   Note: We tested with Dickinson's Pure Seedless Cascade Mountain Red Raspberry Preserves.

* Per serving · 4 servings · Values may vary.

No additional tips available.