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Category: Bars
Prep Time: Cook Time: Total Time:
1 cup unsalted butter, softened
1 1/2 cups sugar (divided use)
2 large egg yolks
2 tsp vanilla extract (divided use)
21/2 cups flour
1/3 cup chopped pecans
1 1/4 cups raspberry preserves
4 large egg whites
1/2 tsp cream of tartar
Preheat oven to 350. Grease a 10x15-inch jellyroll pan.
In a large bowl, beat together butter, 1/2 cup sugar, egg yolks and 1 tsp vanilla until well blended. Add flour, mixing until blended. Add chopped pecans. Pat dough evenly into bottom of greased pan and bake for 10 to 15 minutes or until lightly browned around the edges. Remove pan from oven but leave oven on. Let cool for 5 minutes, then spread the raspberry preserves evenly over hot crust.
Beat egg whites until foamy; add cream of tartar and beat until soft peaks form. Gradually add the remaining 1 cup sugar and remaining 1 tsp vanilla and beat until very stiff. Gently spread on top of the preserves, making sure to seal edges and corners. Return to oven for 20 to 30 minutes until golden brown. Cool completely before cutting. Makes about 18 (2 1/2 -inch) squares.
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RASPBERRY DREAM BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1 cup unsalted butter, softened
1 1/2 cups sugar (divided use)
2 large egg yolks
2 tsp vanilla extract (divided use)
21/2 cups flour
1/3 cup chopped pecans
1 1/4 cups raspberry preserves
4 large egg whites
1/2 tsp cream of tartar
Preheat oven to 350. Grease a 10x15-inch jellyroll pan.
In a large bowl, beat together butter, 1/2 cup sugar, egg yolks and 1 tsp vanilla until well blended. Add flour, mixing until blended. Add chopped pecans. Pat dough evenly into bottom of greased pan and bake for 10 to 15 minutes or until lightly browned around the edges. Remove pan from oven but leave oven on. Let cool for 5 minutes, then spread the raspberry preserves evenly over hot crust.
Beat egg whites until foamy; add cream of tartar and beat until soft peaks form. Gradually add the remaining 1 cup sugar and remaining 1 tsp vanilla and beat until very stiff. Gently spread on top of the preserves, making sure to seal edges and corners. Return to oven for 20 to 30 minutes until golden brown. Cool completely before cutting. Makes about 18 (2 1/2 -inch) squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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