We sure love a recipe that carries a little history with it and today’s recipe is certainly one of those! Vienna Bars were famously served at the White House during the Reagan administration, often making appearances at Christmas receptions and special gatherings. Nancy Reagan was known for her love of the classy, European-inspired sweets, and this recipe was one of her go-to selections. It’s said that the bars were inspired by traditional Viennese sweets, which often have buttery crusts, fruity fillings, and delicate meringue toppings. But don’t let the sound of all those layers fool you, this treat is surprisingly simple to whip up!

The process begins with a simple shortbread crust. Softened butter is creamed with sugar until it’s light and fluffy, then mixed with egg yolks and folded together with flour and salt. Once pressed into a 9×13-inch pan, the crust bakes until the edges turn golden brown. It’s that crisp, buttery foundation that gives these bars their signature structure and perfectly balances the sweet toppings to come!

While the crust bakes, you’ll start on the meringue layer. Egg whites are whipped to stiff peaks, then slowly sweetened with sugar. Finely chopped pecans are gently folded in, giving the topping a light crunch (yum!). A layer of seedless red raspberry jam is spread over the crust, followed by dolloops of the pecan meringue. Once returned to the oven, the bars bake until the top turns just barely golden. The results serve up a crisp exterior with a soft, chewy interior. You really can’t beat it!

They’re a dessert that looks as lovely on a plate as they taste, with every bite loaded up with buttery, fruity, and nutty notes. Whether they’re served with tea, coffee, or as part of a dessert spread, these sweets treats are sure to steal the show. Take Nancy’s word for it, and give this beloved recipe a try.