Sunday, February 20, 2011

Raspberry-Pecan Bars

From BHG Fast-Fix One-Dish Meals

1 c butter, softened (no substitutes)
1 c sugar
1 egg
2 1/4 c all-purpose flour
1 c chopped pecans
1 10-oz jar raspberry preserves

Preheat oven to 350F
In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
Add sugar; beat until combined. Add egg; beat until combined.
Beat in flour until crumbly. Stir in pecans.
Measure 1 1/2 c of mixture and set aside.
Press the remaining flour mixture into the bottom of an ungreased 8x8 baking pan.
Spread the preserves evenly over the crust, leaving about 1/2" border around the sides.
Crumble reserved flour mixture over the top of the preserves.
Bake in a preheated oven for 45-50 minutes until the top is brown. Cool in pan on a wire rack, and cut into 16 bars.

Per bar:
308 cal, 17 g fat, 3 g protein, 1 g fiber

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