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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
These bars of the perfect combination of a shortbread-like base, a soft chocolate-walnut layer, and a rich chocolate frosting to top it off. Add some walnuts for a nice crunch and you have Viennese chocolate walnut bars that not only look amazing, but taste amazing. Watch out, these are extremely addictive!
1/4 pound margarine
1/4 cup dark brown sugar
1 and 1/4 cups Mishpacha Flour
1/4 cup apricot jam, such as Tuscanini Apricot Fruit Spread
2 eggs
3/4 cup dark brown sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 and 1/2 cups ground walnuts
2 tablespoons Gefen Cocoa
6 ounces chocolate, melted
2 tablespoons Gefen Corn Syrup
1/2 teaspoon Gefen Rum
2 teaspoons boiling water
1/2 cup chopped walnuts, for garnish
1 and 1/2 teaspoons room temperature water
Combine ingredients for crust and press into nine-inch square pan.
Spread jam over crust.
Beat eggs, slowly adding remaining ingredients.
Pour filling over crust. Bake at 375 degrees Fahrenheit for 25 minutes. Cool thoroughly.
Combine ingredients for icing. Spread over filling and sprinkle walnuts to garnish.
Cool and cut into half-inch bars.
Photography by Tamara Friedman
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I would give these another go but there is an error in the recipe. It says “Gefen rum” so we used Geffen Rum extract – half the recommended amount of it as it seemed like a lot. kids wouldn’t eat it, only some adults as its really too strong. I’d try again with just regular drinking rum? Otherwise it seemed pretty good. side note for kids- it did NOT taste like apricot at all.
We apologize for the error, the recipe has now been fixed with the correct measurement!
These are exquisite!
They make me think of the fabulous Hungarian pastries made by my grandparent’s friends for special occasions during my childhood, I’m told that the Viennese were just as good.
They are delicious, not too rich, and the perfect blend of flavors that are both unique and so tasty.
All my guests loved them, even my kids loved them, which I did not expect.
Truly worth a try!