Recipe by Karen Brickhouse
Makes 36 bars
Ingredients
- 2½ cups all-purpose flour
- 1 cup sugar
- 3/4 cup finely chopped pecans
- 1 egg, beaten
- 1 cup (2 sticks) cold butter or margarine
- 1 jar (12 oz.) seedless red raspberry jam
- 1 2/3 cups Hershey’s milk chocolate chips, Hershey’s raspberry chips, or Hershey’s mini kisses, brand milk chocolates
Directions
- Heat oven to 350 degrees. Grease a 13*9* 2-inch baking pan.
- Stir together flour, sugar, pecans, and egg in a large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 11/2 cups crumb mixture.
- Press remaining crumb mixture o the bottom of the prepared pan. Stir jam to soften; carefully spread over the crumb mixture.
- Sprinkle with chocolate chips. Crumble remaining crumb mixture evenly over top.
- Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
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