One of President Ronald Reagan’s favorite desserts was Mrs. Reagan’s Vienna Chocolate Bars. The recipe below has been slightly adapted from the original recipe.

Nancy Reagan’s Vienna Chocolate Bars

Ingredients

1 cup unsalted butter (2 sticks), softened

1 1/2 cups granulated sugar, divided

2 1/2 cups all-purpose flour

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

2 egg yolks

4 egg whites

1 jar (10 ounces) seedless raspberry preserves

2 cups pecans, chopped

Directions

Preheat oven to 350 degrees.

In a medium bowl, cream the butter, 1/2 cup granulated sugar and egg yolks. Set the bowl aside.

In a separate medium bowl, whisk the flour and salt until blended. A

Add the flour to the butter mixture. Use your hands to mix the dough until all of the ingredients are incorporated.

Spread the dough and use your hands to pat down the dough evenly onto a well greased or parchment lined baking sheet.

Bake for 20-25 minutes until lightly browned.

Remove from the oven. Spread the raspberry preserves evenly onto the crust – covering from corner to corner. Sprinkle the chocolate chips evenly over the preserves.

In a medium bowl, add the egg whites and use an electric handheld mixer to beat until stiffened. Gently fold in the remaining granulated sugar (1 cup) and chopped pecans. Gently spread evenly over the preserves and chocolate chips.

Return to the oven and bake for another 25 minutes.

Remove from the oven and cool for at least an hour before slicing and serving into bars or squares.