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Sacher Bars

 Sacher Bars
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
75 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 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 King Arthur Unbleached All-Purpose Flour
  • 3/4 cup apricot preserves
  • 2 ounces semisweet chocolate, chopped


  • 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

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Sacher Bars (continued)

Directions (continued)

  • 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.