2 1/4 cups flour
1 cup of sugar
1 cup of chopped pecans
1 cup of unsalted butter (softened)
3/4 raspberry preserves
Heat the oven to 350,
Line a 8 or 9 inch square baking pan with aluminum foil, and let it run over edges of the pan, grease the foil and set to one side.
Mix all the crumb mixture together in a large bowl and beat at low speed. Scraping the sides of the bowl often to make sure it is mixing together well. Note the mixture will look like coarse crumbs. Save 2 cups of crumb mixture and set aside.
Press the remaining crumb mixture on bottom of prepared baking pan. Spread the raspberry preserves within 1/2 of edge. Crumble rest of crumb mixture over preserves.
Bakes 40-45 minutes or until lightly browned. Cool completely and cut into bars.
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