Vienna Chocolate Bars
November 28, 2012
As a kid, I was always crazy about jelly. I liked it best with peanut butter. Don't we all? After a tiring day at school, I found it extra comforting coming home to a no-crust peanut butter and jelly sandwich. I never outgrew it. I still swear by it, albeit I don’t get to have such treat very often now.
Here's a recipe that would somehow bring back some good ol' memories. It's far from peanut butter and jelly, but it has jelly, so it kinda does the trick.
| Vienna Chocolate Bars • 1 cup butter • 4 eggs, separated • 1 1/2 cups sugar • 2 1/2 cups flour • 10 ounces seedless raspberry jelly • 1 cup semi-sweet chocolate chips • 1/4 teaspoon salt Preheat oven to 350°. Cream butter with 2 of the egg yolks and 1/2 cup of the sugar. Add flour and knead with fingers. Pat batter out with fingers on greased cookie sheet to about 3/8 inch thickness. Bake for 15 to 20 minutes until lightly browned. Remove from oven. Spread with jelly and top with chocolate chips. Beat the 4 egg whites and salt until stiff peaks form. Fold in the remaining cup of sugar. Gently spread over the jelly-topped layer. Bake for an additional 24 minutes. Cool and cut into 2x2-inch bars. |
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