Shelly's Recipe

RASPBERRY-PECAN BARS

Category: Bars

2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1.4 tsp salt
12 tbsp unsalted butter, softened
1/4 cup sugar
1/2 cup packed light brown sugar
2 egg yolks
1 tsp vanilla extract
1 cup chopped pecans
2/3 cup seedless raspberry jam
2 tbsp fresh lemon juice

Position rack in center of oven; preheat to 325. Butter an 11 3/4- by-7 1/2 inch baking pan

In a medium-size bowl, stir together flour, baking powder, baking soda and salt. In a large mixing bowl, with an electric mixer, beat butter until creamy, about 1 minute. Gradually add sugars and continue to beat until light and fluffy, 1 to 2 minutes. Beat in egg yolks and vanilla. With a spoon, stir in dry ingredients. Reserve 3 tbsp of pecans and stir in rest.

In a small bowl, stir together jam and lemon juice. Press about half of dough evenly in bottom of pan. Spread with jam mixture. Flour hands and crumble remaining dough evenly over top. Sprinkle with reserved pecans.

Bake 50 to 60 minutes, until golden brown and firm. Cool in pan on rack. When cool, cut lengthwise down center and then crosswise to make 20 bars.