First Lady Nancy Regan’s Vienna Chocolate Bars
2 sticks butter
1 1/2 c. sugar
2 egg yolks
2 1/2 c. flour
1 (10 oz.) jar of jelly, they recommend raspberry jelly or apricot preserves
1 c. semi-sweet choc. bits (chips)
1/4 t. salt
4 egg whites
2 c. finely chopped nuts

Cream the butter with the egg yolks and 1/2 c. sugar. Add the flour and knead with the fingers. Pat batter out on a greased cookie sheet to about 3/8 in. thickness. Bake for 15 to 20 minutes at 350º until lightly browned. Remove from oven, spread with jelly and top with choc. bits. Beat egg whites with salt until stiff.
Fold in remaining cup of sugar and nuts. Gently spread on top of jelly and choc. bits. Bake for 25 minutes at 350º. Cut into squares. Makes about 2 dozen bars.

This recipe came from the Rochester Post Bulletin in 1985 when Ronald Reagan was president.

Priscilla Keck
Decorah