Shelly's Recipe

RASPBERRY CRUMB SQUARES

Category: Bars

Crust
2 cups butter, melted
4 cups flour

Filling
1 1/4 cups raspberry preserves, beaten smooth with a spoon

Topping
4 1/2 cups flour
3 cups unpacked light brown sugar
2 cups butter, cut into small pieces and softened

Preheat oven to 350. To make the crust: In a large bowl combine the butter with the lour until you get dough like consistency. Spread evenly into ungreased 12x18 inch jellyroll pan. Use waxed paper to evenly press down crust. Bake for 15 minutes and let cool. While the crust is cooling, prepare the topping: mix the flour and the brown sugar. Using a pastry blender cut in the butter until the mixture resembles coarse crumbs. When the crust is cool, gently and evenly spread the raspberry preserves over the crust leaving a 1/4 inch border all around. Sprinkle the crumbs generously over the preserves. You will think you have too much but use it all. Bake for 15 - 18 minutes until golden brown. Cool before cutting.