Raspberry Shortbread Bars
Buttery, rich, pecan-laced shortbread bars slathered with raspberry preserves. A super easy to make crowd-pleaser.
Servings: 24
Ingredients
- 2 1/4 cup flour
- 1 cup sugar
- 1 cup chopped pecans
- 1 cup butter softened
- 1 egg
- 1 jar raspberry preserves (10 oz.)
Instructions
- Heat oven to 350 degrees.
- In large mixing bowl, combine all ingredients except raspberry preserves. Beat at low speed, scraping bowl often, until well mixed (1-2 minutes.) Reserve 1 1/2 cup mixture for topping. Set aside.
- Press remaining mixture into greased 8" baking pan. Spread preserves within 1/2' from edge. Crumble reserved topping mixture over preserves. Bake for 45-50 minutes, or until lightly browned. Cool completely before cutting bars.
Notes
If you're anything like me, you find cutting bars into equal servings a bit of a challenge. Here's what I do to make that easier. After bars have cooled completely, run a sharp knife along the edge of the bars and then invert them onto a cutting board. Then turn bars over and use a large sharp knife to cut them into servings.