Chocolate Viennese Bars
At a Glance
- Prep
- 10 minutes
- Cook
- 35 minutes
- Total
- 45 minutes
- Servings
- 36 bars
Categories
- Bar Cookie
- Dessert
- Austrian
- European
- Baked
- Easy
Allergens
- Wheat
- Milk
- Eggs
- Tree nuts
These are so delicious. A combination of chocolate and apricot on a shortbread base. Easy to make because it starts with a cake mix, but no one can tell. This was a favorite of my favorite cousin.
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Equipment
13 x 9-inch baking pan, mixing bowl, small saucepan
Ingredients
- 18 ounces fudge marble cake mix
- 1/2 cup butter, softened
- 1 egg
- 1 cup dried apricot, chopped
- 2/3 cup water
- 1/3 cup milk
- 1/2 teaspoon almond extract
- 1/4 cup semisweet chocolate morsel
- 2 tablespoons butter
Instructions
Preheat oven to 350 degrees.
Spray a 13 x 9 pan with cooking spray or grease it.
In a large bowl combine cake mix,(reserve chocolate pouch), egg and softened butter at low speed until crumbly.
Reserve 1 cup for filling.
Do not wash bowl.
Press remaining mixture in prepared pan.
Bake for 10 minutes.
Cool for 5 minutes.
In a small saucepan combine water and apricots.
Cook for 5 minutes until apricots are soft and most of the water is absorbed.
Spread over base.
In the same large bowl combine chocolate pouch, reserved cake mix crumb mixture, milk, almond extract, and egg on low speed until moistened.
Beat for 2 minutes on high.
Pour evenly over apricot layer.
Return pan to oven for 20-25 minutes or until top springs back when touched lightly in center.
Cool completely.
In small saucepan, combine semi sweet morsels and butter.
Cook over low heat until chocolate melts completely, stir constantly.
Drizzle over bars.
Chill until chocolate is set.
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