Meringue Three Ways -- Part Two -- Viennese Bars

    Next up in my meringue trilogy is a dessert that it only a tab bit more complicated than my recipe for the Forgotten Cookies that appeared on the first installment.  Read the directions through before you begin and allow yourself a little time for these.  They are delicious and are a little less common that most desserts you see at your typical potluck.

   I am a sucker for any new bar recipe I see.  I love bar cookies for a number of reasons but mainly because they are perfect for feeding a large group of people and don't require a plate or any kind of utensil.  I often host a 4th of July party and our dessert theme is always bars.  I love finding new bar recipes and then seeing what my friends choose to bring to share.  This year my little family and I spent the 4th of July with my sister and her husband (who incidentally is a REAL LIVE CHEF!) in Atlanta and while I was happy that we could be with them, I was also a little sad thinking that there would be no bar themed dessert table this year.  While we were planning our menu for the day, my sister alleviated my sorrow by telling me that she was planning on making a couple of kinds of bars!  Luckily, I had already been dreaming of a new bar recipe from my latest Southern Living magazine and was ready to try it out.

  From what I have researched, different versions of Viennese Bars have been passed around for quite a while and the one in SL came from a cookbook which featured the recipe from Nancy Reagan.  Given our current first lady's stance on healthy eating and the ingredient list in these bars, I doubt Mrs. Obama will be sharing her version of the recipe any time soon!

   The recipe begins with a blind-baked (unfilled) shortbread type crust and then has a layer each of raspberry jam and semi-sweet chocolate.  The entire concoction is then topped with meringue mixed with nuts.  They are so pretty once they are cut and you can see the various layers.

  Here is the recipe from Southern Living with a few minor adjustments I made:
  Crust:
                1 c. butter, softened
                1/2 c. white sugar
                2 large egg yolks
                2 1/2 c. all-purpose flour (I always and only use White Lily)
                1/2 t. salt

  Filling:
              10 oz. seedless raspberry jam
              1 c. semi-sweet chocolate chips
         
  Meringue Topping:
              4 large egg whites, room temperature
              1 c. white sugar
              1/2 t. salt
              1 t. vanilla
              2 c. lightly toasted and finely chopped walnuts

     Begin by pre-heating your oven to 350 degrees.  Place parchment paper on a large jelly roll pan or glass dish.  I use a glass dish for this recipe.

     Beat the butter and the 1/2 c. sugar on medium.  Mix thoroughly.  Add egg yolks, one at a time, and beat well between each yolk.  Mix together the flour and the salt and add to the wet mixture gradually.  Press the dough into the bottom of the lined pan making sure that you are evenly distributing the crust.

      Bake for about 20 minutes or until it is golden brown but not overly cooked.

     While the crust is baking, go ahead and prepare the meringue topping.  Place the egg whites in the mixer and beat on low speed with a whisk attachment until they look foamy.  Slowly add the sugar, salt, and vanilla and turn the mixer up to medium high speed.    Beat until the mixture turns shiny and thick and has stiff peaks.  Very gently add the walnuts and fold them in with a spatula making sure you don't deflate the egg whites.

     Immediately after removing the dough from the oven, spread the raspberry jam over the crust and then top with chocolate chips.  Spread the meringue carefully over the chocolate chips making sure you do not drag the chips along.

    Return the pan to the oven and allow the bars to bake for about 30 -35 minutes until the top is browned and looks crunchy.  Let the bars cool thoroughly before attempting to cut them.