Nancy Reagan’s Vienna Bars

Preheat oven to 350 degrees F and set out a 9×13-inch baking dish.
In a large bowl, combine butter and ½ cup sugar. Beat until light and airy, about 2 minutes. Mix in egg yolks one at a time, then slowly add flour and salt, mixing until just combined.
Transfer dough to the baking dish and use your hands to press into an even crust layer.
Bake crust for 13-15 minutes or until golden around the edges.
Prepare topping as crust bakes: In a medium-sized bowl, beat egg whites with a hand mixer (or stand mixer) until stiff peaks form. Slowly add sugar while continuously beating until stiff peaks form again. Gently fold in chopped pecans.
Spoon jam onto baked crust and spread into an even layer. Scoop egg white mixture over jam and gently spread to edges.
Bake bars for 18-20 minutes or until top is slightly golden.
Allow bars to cool for 10-15 minutes then carefully slice into squares.
Let bars continue cooling to room temperature before removing from pan and serving.