So here’s the thing — I didn’t grow up eating anything remotely called a “Vienna Bar.” We were more of a dump cake and Jell-O salad family. But years ago, I clipped a recipe from an old magazine because it had “Nancy Reagan” in the title, and well… I was curious. I figured if it was good enough for the First Lady, it might be worth trying.
Turns out, these bars are everything I didn’t know I needed. They’re buttery and tender on the bottom, sweet and tart in the middle, and topped with this light, chewy meringue that bakes up golden and just barely crisp.
And you know what? They’re kinda fancy without trying too hard. Like your favorite church lady who wears pearls with her sweats.
Why You’ll Want These in Your Regular Rotation
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You don’t need a mixer for the crust.
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They look impressive — but honestly? Super easy.
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Sweet, nutty, jammy — what else could you want?
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They’re not too sweet — perfect with coffee or tea.
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They’re sliceable, snackable, and totally giftable.
What You’ll Need (You Probably Have Most of It)
For the Crust:
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1 cup butter, softened – Not melted. Just soft enough that your finger leaves a dent.
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½ cup sugar – Basic granulated. No need to get fancy here.
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2 egg yolks – Save those whites, we’ll use ’em in a sec.
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2 tsp salt – It might sound like a lot, but trust me.
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2½ cups flour – Good ol’ all-purpose.
For the Topping:
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¾ cup raspberry jam or preserves – Seedless if you like it smooth, but if all you’ve got is with seeds, it’ll still taste great.
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3 egg whites – From earlier. Room temp works best.
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½ cup sugar – To whip into those whites.
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1½ cups finely chopped pecans or walnuts – Use what you’ve got. I love walnuts for these.
How to Make ’Em (It’s Easier Than You Think)
1. Preheat and Prep the Pan
Set your oven to 350°F. Lightly grease a 9×13 baking dish, or line it with parchment if you hate dishwashing (like me).
2. Make the Crust
Grab a big bowl. Cream the butter and sugar until fluffy. I use a hand mixer, but a wooden spoon works too if your arm’s feeling strong.
Add in the egg yolks, one at a time. Then mix in the salt and flour until it looks like soft dough. Not sticky, not crumbly. Somewhere in between.
Press the dough into your baking dish — even layer, all the way to the corners. I just use my hands for this.
3. Bake the Crust
Bake for about 13–15 minutes, until the edges are just turning golden. Don’t overbake — it’s going back in later.
4. Whip the Egg Whites
While the crust is baking, grab a clean bowl. Beat the egg whites until they form stiff peaks — you should be able to turn the bowl upside down without it moving (though maybe don’t try that if you’re nervous).
Once the peaks are there, slowly add the ½ cup sugar while still beating. You’ll end up with glossy, marshmallowy magic. Gently fold in the chopped nuts.
5. Layer It All Up
Once the crust is out of the oven, spread the jam evenly over the hot crust. It’ll melt a little and glide right across.
Then spoon the meringue mixture on top. Gently spread it out — you don’t want to press too hard and smush the jam layer.
6. Bake Again
Pop the whole thing back in the oven for 18–20 minutes. The meringue should look lightly golden and just a little crisp on top.
7. Cool and Slice (Be Patient…ish)
Let them cool for at least 10–15 minutes before slicing. I usually let them sit even longer so the layers set up nicely. They cut much better once cooled completely — but I’ll be honest, I’ve snuck one warm and it was still delicious.
