Recipe: Raspberry Pecan Bars

RASPBERRY-PECAN BARS
As Prepared by Francesca's Dessert Caffe for The Third Place Coffeehouse

2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans, divided use
2/3 cup seedless raspberry jam
2 tablespoons fresh lemon juice

Position rack in center of oven; preheat to 325 degrees F. 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 tablespoons 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.

*A 9- by 11-inch glass baking dish will work. Use 2/3 of dough to cover bottom of larger dish and reduce baking time to 40 minutes. Bars will be thinner.

Makes 20 bars
From: CarolB, FL - 09-02-97