Topped Raspberry Bars
2-1/4 c. all-purpose flour
1 c. sugar
1 c. chopped pecans
1 c. butter, softened
1 egg
1 c. raspberry preserves
Garnish: powdered sugar
Combine flour, sugar, pecans, butter and egg in a large bowl. Beat with an electric mixer on low speed for 2 to 3 minutes. Set aside 2 cups of mixture for topping. Press remaining mixture into the bottom of a greased 13 x 9 baking pan. Spread preserves over top; sprinkle with reserved pecan mixture. Bake at 350 for 40-50 minutes, until golden. Cool completely; cut into bars and sprinkle with powdered sugar. Makes 2 dozen.
My notes: You can use any kind of preserves you have on hand. I used some home made apricot jam and sprinkled some fresh picked raspberries over the top before the pecan topping along with a little more sugar. IMPORTANT both my mom and I have made this and they never need more than 30 min in our ovens or they burn. When I did it I put them in and set the timer for 20 min and then kept checking until they were nice and golden brown.
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