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Sacher Bars Recipe

Sacher Bars Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling YIELD:75 servings


  • 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


  • 1. Preheat oven to 325°. Line a greased 15x10x1-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.
  • 2. Transfer to prepared pan. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool 10 minutes before removing from pan to a wire rack to cool completely.
  • 3. In a microwave, heat preserves until melted. Cut cake into four 7-1/2x5-in. rectangles. Spread half of the preserves over two rectangles. Top each with remaining cake and spread with remaining preserves. Cut into bars.
  • 4. 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: 59 calories, 3g fat (2g saturated fat), 13mg cholesterol, 17mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 1g protein.

Reviews for Sacher Bars

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peggydu1945 User ID: 8229125 230490
Reviewed Jul. 31, 2015 Edited Aug. 1, 2015

"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!"

JOCMANN@YAHOO.COM User ID: 4841350 151776
Reviewed Feb. 12, 2013

"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."

gaiert User ID: 6504827 194219
Reviewed Feb. 12, 2013

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

nilouve User ID: 5114810 187237
Reviewed Sep. 1, 2012

"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."

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