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
Ingredients
- 3/4 cup butter, cubed
- 3 ounces unsweetened chocolate, chopped
- 3 large 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
Reviews
Made these for a couple of friends of mine who I test all my baking items on and they both had a fit over them. I used seedless raspberry preserves and wasn't having much luck with the drizzle so I used 6 ounces milk chocolate morsels with a few semi-sweet morsels and 1/3 cup heavy whipping cream brought to a slight boil and poured over the morsels and stir until smooth. I drizzled rather heavy over the tops after I cut them and they are very fancy and nice looking bars. This chocolate topping gets firm in the fridge, but not hard. It's the topping recipe for Taste of Home Chocolate Raspberry Cheesecake and it will be my go to recipe for any chocolate topping for my baked items! One of my buddies said she didn't even chew them, she just swallowed them! I plan on making these for Christmas gifts! Thank you Lorraine for sharing this recipe!
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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.
I have been making these bars for years, but I use raspberry jelly or seedless raspberry jam instead of the apricot preserves. Yummy!
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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.