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Today is September 25, 2022

Nancy Reagan’s Vienna Chocolate Bars

Breads & Desserts


2 sticks butter
2 egg yolks
1 1/2 cups sugar, divided
2 1/2 cups flour
1 (10-oz.) jar raspberry jelly or apricot preserves
1 cup semisweet chocolate bits
4 egg whites
1/4 tsp. salt
2 cups finely chopped nuts


Preheat oven to 350 degrees. Cream the butter with the egg yolks and 1/2 cup of the sugar. Add flour and knead with the fingers. Pat batter out on a 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 bits. Beat egg whites with salt until stiff. Fold in remaining cup of sugar and nuts. Gently spread on top of jelly and chocolate. Bake for about 25 minutes. Cut into squares or bars. Yields 24 bars, cut 1 by 3 inches.


From “Giant Houseparty Cookbook," Community Development Partnership, Philadelphia, Miss.

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