Vienna Chocolate Bars

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.

Joanna Maligaya

Staff Writer/Content Developer at Chocolate University Online
Ever since she can remember, Joanna has always considered chocolate as the ultimate food for her soul. She believes in the saying, “9 out of 10 people love chocolate, and the 10th always lies.”

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