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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| salt: 1/4 tsp |
| unsalted butter: 12 Tbl (softened) |
| granulated sugar: 1/4 cup |
| light brown sugar (packed): 1/2 cup (firmly packed) |
| eggs: 2 (yolks, large) |
| vanilla extract: 1 tsp |
| pecans: 1 cup (chopped) |
| raspberry jam: 2/3 cup |
| lemon juice: 2 Tbl (fresh) |
Raspberry-Pecan Bars
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
60 min -
Servings
20 serving(s)
Tags
- Oven rack in center.
- Oven 325°F.
- Butter an 11 x 7 baking pan.
- Stir together flour, baking powder, baking soda and salt in a bowl.
- Beat butter in large bowl until creamy, about 1 minute.
- Gradually beat in sugars and continue to beat until light and fluffy, 1-2 minute.
- Beat in egg yolks and vanilla.
- With a spoon, stir in dry ingredients.
- Reserve 3 Tbsp pecans; stir the remaining pecans into the dough.
- Stir together jam and lemon juice in small bowl.
- Press half of the dough, about 1 1/2 cups, evenly in bottom of prepared pan.
- Spread with jam mixture. Crumble remaining dough evenly over top (dough is sticky so this is a bit of work, but persist). Sprinkle top with reserved 3 Tbsp pecans.
- Bake 325° for 60 minutes.
- Cool in pan on wire rack.
- Cut lengthwise down center and then crosswise into 10 equal widths to make 20 bars.