Nancy Reagan’s Vienna Bars

Ingredients

• For the Crust:
• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt
• For the Filling:
• 1 cup semisweet chocolate chips
• 1 cup sliced almonds
• ½ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• For Topping:
• 1 additional ½ cup semisweet chocolate chips (for drizzling)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, cream together 1 cup of softened butter and ½ cup of granulated sugar until light and fluffy. This should take about 2-3 minutes.
3. Gradually mix in 2 cups of all-purpose flour and ¼ teaspoon of salt until just combined. The mixture will resemble a crumbly dough.
4. Press the dough evenly into the bottom of the prepared baking pan. Use your fingers or the back of a measuring cup to ensure it’s compact.
5. Bake the crust in the preheated oven for 15-20 minutes or until lightly golden brown. Remove it from the oven and set aside to cool slightly.
6. In a medium saucepan, melt 1 cup of semisweet chocolate chips over low heat, stirring frequently until smooth. Remove from heat and let it cool slightly.
7. In a mixing bowl, combine the melted chocolate, ½ cup of granulated sugar, 3 large eggs, and 1 teaspoon of vanilla extract. Whisk until well blended.
8. Fold in 1 cup of sliced almonds until evenly distributed throughout the chocolate mixture.
9. Pour the chocolate and almond filling over the pre-baked crust, spreading it evenly with a spatula.
10. Return the pan to the oven and bake for an additional 25-30 minutes or until the filling is set and slightly p￭. It should look glossy and firm to the touch.
11. Allow the bars to cool in the pan. Once cooled, melt the additional ½ cup of chocolate chips and drizzle over the top for decoration.
12. Once the chocolate drizzle has set, cut the bars into squares and serve.

Nutrition