Nancy Reagan's Vienna Bars

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#35294

serves/makes:

ready in:
30-60 minutes

5 reviews

ingredients

1 cup butter
1 1/2 cup sugar, divided
2 egg yolks
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 jar (10 ounce size) strawberry or raspberry jelly
4 egg whites
2 cups finely chopped nuts

directions

In mixing bowl, cream butter and 1/2 cup of the sugar. Beat in egg yolks. Add flour and salt; knead with fingers. Pat batter out on greased 9x9" pan. Bake at 350 degrees F. for 15-20 minutes, or until lightly browned. Remove from oven, spread with jelly.

Beat egg whites until stiff. Fold in remaining 1 cup sugar and nuts. Spread on top of jelly. Return pan to oven. Bake 25 minutes longer. Cut into squares while still warm.

added by

Mattie37

recipe tips

Make sure your butter is at room temperature for easier creaming with the sugar.

Use a rubber spatula to fold in the egg whites gently to maintain the airy texture needed for the topping.

Let the bars cool completely before serving them for the best texture.

Try garnishing the bars with a dusting of powdered sugar or a drizzle of melted chocolate for a decorative touch.

If using a larger pan, be aware that baking times may vary and check for doneness accordingly.

Experiment with different nut combinations or toasting them lightly before adding.

common recipe questions

What is the purpose of creaming the butter and sugar?

Creaming the butter and sugar incorporates air into the mixture, creating a light and fluffy texture.

Can I use different types of jelly?

You can use any flavor of jelly or jam, such as peach, apricot, or even a tart variety like currant.

Can I substitute granulated sugar with brown sugar?

Brown sugar can be used in place of granulated sugar, which will create a slightly different flavor and texture, giving the bars a richer taste and chewier texture.

Why is it important to cut the bars while still warm?

Cutting the bars while they are still warm helps create clean, even pieces since the top layer can set and become more difficult to cut once completely cooled.

How do I store the bars?

Store the bars in an airtight container at room temperature for up to 3-4 days. They can also be refrigerated to extend their shelf life, but they may lose some of their texture.

Can the bars be frozen?

Yes, they freeze well. Wrap them tightly in plastic wrap (after completely cooled) and then in aluminum foil or place them in a freezer-safe container. They can be frozen for up to 2-3 months.

Can I use egg substitutes instead of egg yolks and egg whites?

For egg yolks, you can use a mixture of ground flaxseed and water or a commercial egg replacer. For egg whites, aquafaba (the liquid from canned chickpeas) can be whipped to create a similar effect.

What type of nuts work best in the recipe?

Chopped walnuts, pecans, or almonds are excellent choices. Feel free to use a combination for added texture and taste.

How can I add extra flavor to the bars?

Try adding vanilla or almond extract to the batter for an extra layer of flavor. You can also sprinkle a little cinnamon in the nut mixture if desired.

tools needed

Mixing Bowl: A large mixing bowl for creaming the butter and sugar, as well as mixing in the egg yolks and other dry ingredients.

Measuring Cups and Spoons: To measure the ingredients such as the sugar, flour, salt, and nuts.

Electric Mixer or Whisk: An electric mixer for beating the butter and sugar together, as well as for whipping the egg whites to stiff peaks. A whisk can be used as an alternative but may require more effort.

Rubber Scraper or Spoon: For folding in the egg whites with the sugar and nuts, as well as for spreading the jelly evenly over the baked base.

9x9-inch Baking Pan: A greased square baking pan to hold the bars while they bake.

Sharp Knife or Pizza Cutter: To cut the finished bars into squares for serving once baked.

nutrition data

276 calories, 15 grams fat, 33 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.

reviews & comments

Sandra REVIEW:
December 24, 2018

Punkysmom is correct! I had also lost this recipe, but did remember using a sheet pan rather than a 9x9. They turned out perfect! Thank you so much!
Karen REVIEW:
March 2, 2016

I must have done something wrong. When I cut the bars, the top totally crumbled and looked awful. Maybe it was too thick...maybe I should have cooked it longer than the 25 minutes... I made this TWICE! I tried cooking it longer the second time, and even let them cool a little longer to help set the topping..same results. IF I make this again, I will definitely use my instinct and make some adjustments, rather than the recipe. Mine definitely don't look like a bar. I'll be serving this by dipping out with a spoon. Very tasty, just wish they looked better. Help. Give me suggestions to correct.
CatB REVIEW:
November 19, 2012

I had also lost this recipe .. I was SO happy to find it .. I change it up with different jams .. but no matter what kind you use these are the best bar cookies EVER! I am so happy to have found the recipe. Will be making them with gluten free flour this year. I have also used all kinds of nuts .. from almonds to walnuts and pecans .. depending on the jam I change them up. Again THANK YOU for posting this wonderful recipe.
Lynda K REVIEW:
November 9, 2011

My mothers recipe box disappeared when she past away. I am so glad I finally have this one again. These are sooooo good. It will really take me back to a better time. When I was younger,& helping my mom with Christmas desserts.
punksysmom REVIEW:
June 3, 2011

My mom got this recipe out of the Detroit Free Press years ago. I lost my copy, but found it again here. The only change I made was to use a larger pan, as they are much better as thinner cookies. Even in a 9x13, they are about an inch thick. In an 11x17 pan, you need to use a rolling pin to help spread the dough, but you get really nice thin cookies. I cut them with a pizza cutter. Try all sorts of variations of jams and nuts.