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Sacher Bars Recipe

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Is your mouth watering yet? This rich take on a Viennese classic using apricot preserves and chocolate left the Taste of Home tasters speechless. Unless you count "mmm." —Lorraine Caland, Thunder Bay, Ontario

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Sacher Bars Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 75 Servings

15 20 35

Ingredients

3/4 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 eggs
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
3/4 cup apricot preserves
2 ounces semisweet chocolate, chopped

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease and flour the paper; set aside. In a microwave, melt butter and unsweetened chocolate; stir until smooth. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour.
Transfer to prepared pan. Bake at 325° for 15-20 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a microwave, heat jam until melted. Cut cake into four 7-1/2-in. x 5-in. rectangles. Spread half of the preserves over two rectangles. Top each with remaining cake and spread with remaining preserves. Cut into bars.
In a microwave, melt semisweet chocolate; stir until smooth. Drizzle over bars. Let stand until set. Store in an airtight container in the refrigerator. Yield: 6-1/4 dozen.

Nutritional Facts 1 bar equals 59 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 17 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

Originally published as Sacher Bars in Simple & Delicious February/March 2012, p41

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Reviews for Sacher Bars

Sacher Bars

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Reviewed on Feb. 12, 2013 by OZARKSMOON

I am confused here - is it four bars or more that the recipes makes? I have not tried it yet, but that is because the serving size says 75, yet the instructions and calories indicate only four. Since I live alone, 75 is a rather large serving! Please advise.

Reviewed on Feb. 12, 2013 by gaiert

I have been making these bars for years, but I use raspberry jelly or seedless raspberry jam instead of the apricot preserves. Yummy!

Reviewed on Sep. 01, 2012 by nilouve

This was very sweet and next time I make it I would probably cut back the preserves to half a cup (maybe the preserves I used were sweeter than the test kitchen?). I would also change the drizzle to more of a ganache style by doing half chocolate chips, half whipping cream; I found the melted chips not only difficult to drizzle in a pretty pattern (too thick) but, also, they were too hard when they cooled again.

Other than that, this is a very good recipe and does have the taste of a Sacher torte. Make sure to cut the pieces as small as indicated in the recipe as this is rich.