In a large bowl, combine 1 c. lightly salted butter or margarine, ( @ room temp. ) with 1/2 c. of sugar; working them togther with a wooden spoon untill creamy and well mixed.
Beat in 1/4 tsp. salt and 2 large egg yolks.
Add 2 1/2 c. of all purpose flour and start mixing.
When mixture becomes hard to work, knead with fingers of one hand to make a smooth dough, pat dough evenly into the bottom of a greased 12 x 17 in. jelly-roll pan or pat into a rectangle shape of the same size, baking sheet.
Bake 15-20 min.'s in pre-heated oven, untill lightly browned.
Remove and spread with one 10 oz. jar of red currant jelly or rasberry preserves, and 1 c. of chocolate bits.
In a deep bowl, beat the whites of 4 large eggs with a rotary beater or electric mixer, at high speed untill stiff peaks hold when the beater is lifted.
Using a metal spoon or rubber spatula, fold in 2 c. of finely chopped walnuts or almonds and 1 c. of sugar.
Gently spread egg white mixture over jelly.
Bake for about 25 min.'s, untill browned @ 350º. Remove while still warm, and place on wire rack, and allow to cool for 15 minutes. When cooled, cut into 30 bars.