Publisher Photo
Publisher Photo
Elegant and simple, these rich confection-like bars are a bite-sized take on the famous Viennese Sachertorte. It's traditionally made with apricot jam, but raspberry would be a nice twist.—Deirdre Cox, Kansas City, Missouri
MAKES:
40 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.+ cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.+ cooling

Ingredients

  • 3/4 cup butter, softened
  • 3 ounces unsweetened chocolate
  • 3 eggs
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1 jar (12 ounces) apricot preserves or seedless raspberry jam
  • 6 ounces semisweet chocolate chips
  • 1 teaspoon shortening

Directions

Preheat oven to 325°. In a large saucepan, melt butter and chocolate over low heat; stir until smooth. Remove from heat; cool until mixture is warm.
In a large bowl, whisk eggs, sugar and vanilla. Whisk into chocolate mixture. Gradually add flour, mixing well.
Spread into a greased 15x10x1-in. baking pan. Bake 15-17 minutes or until center is set. Cool completely in pan on a wire rack.
Microwave preserves on high for 30 seconds, stirring halfway; spread over bars. Let stand until set. Cut into four rectangles; remove rectangles from pan. Layer two rectangles, jam side up. Cut into 20 bars. Repeat with remaining rectangles. Place bars on waxed paper-lined baking sheets.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; refrigerate until set. Store between layers of waxed paper in an airtight container. Yield: 40 bars.
Originally published as Sachertorte Bites in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, p2-6

  • 3/4 cup butter, softened
  • 3 ounces unsweetened chocolate
  • 3 eggs
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1 jar (12 ounces) apricot preserves or seedless raspberry jam
  • 6 ounces semisweet chocolate chips
  • 1 teaspoon shortening
  1. Preheat oven to 325°. In a large saucepan, melt butter and chocolate over low heat; stir until smooth. Remove from heat; cool until mixture is warm.
  2. In a large bowl, whisk eggs, sugar and vanilla. Whisk into chocolate mixture. Gradually add flour, mixing well.
  3. Spread into a greased 15x10x1-in. baking pan. Bake 15-17 minutes or until center is set. Cool completely in pan on a wire rack.
  4. Microwave preserves on high for 30 seconds, stirring halfway; spread over bars. Let stand until set. Cut into four rectangles; remove rectangles from pan. Layer two rectangles, jam side up. Cut into 20 bars. Repeat with remaining rectangles. Place bars on waxed paper-lined baking sheets.
  5. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; refrigerate until set. Store between layers of waxed paper in an airtight container. Yield: 40 bars.
Originally published as Sachertorte Bites in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, p2-6

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