Alyssa Ponticello-Levine, the blogger behind Runway Chef, created these buttery-sweet Vienna bars for the holidays. They are almost too pretty to eat… almost. Click through for the full recipe.
What You’ll Need:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large egg yolks
2 1/2 cups all-purpose flour
1 (10-oz.) jar raspberry jam
1 cup semisweet chocolate chips, plus extra for the top
4 large egg whites, at room temperature
1/4 teaspoon salt
2 cups finely chopped pecans, lightly toasted
What to Do:
Preheat oven to 350°. Line a 15- x 10-inch jelly-roll pan with non-stick aluminum foil; lightly grease the foil.
In the bowl of a stand mixer, add the butter and a 1/2 cup of the sugar. Beat on medium speed until well blended. Add in the egg yolks, and continue beating just until combined. Lower the speed, then gradually add the flour and continue mixing for 1 to 2 minutes, or just until combined. Press mixture onto the bottom of prepared pan. Bake for 15 to 20 minutes, or until golden brown.
While the crust is baking, in a clean stand mixer bowl with the whisk attachment, beat the egg whites and salt at a high speed until foamy. Gradually add in the remaining 1 cup of sugar, beating until stiff peaks form and the mixture is glossy. Fold in the pecans.
Once the crust has finished baking, remove it from the oven and spread the jam onto it. Sprinkle with the chocolate chips. Lastly, spread the egg white mixture over the top.
Place the pan back in the oven and bake for 30 to 35 minutes, or until meringue is browned and crispy. Place on a wire rack to cool.
In a small pan, over low heat, melt about 1/3 cup chocolate chips. Drizzle the melted chocolate over the meringue. Allow the cookies to finish cooling completely, then cut into bars and serve. Store leftovers in a single layer in an airtight container.