Ingredients:
• Crumb Mixture:
o 2 ¼ cups all-purpose flour
o 1 cup sugar
o 1 cup pecans, finely chopped
o 1 cup butter, softened
o 1 egg
• Filling:
o 1 jar (10 ounces) raspberry preserves
Steps:
1. Preheat your oven to 350° Fahrenheit. (177° Celsius)
2. Line an 8-inch square pan with parchment paper so that the paper is overlapping the sides.
3. In a bowl, mix together the flour and chopped pecans. Set this aside.
4. Combine the butter and sugar in your mixer, on low speed, until they are just incorporated, scraping the sides often.
5. Add the egg into the butter and sugar mixture. Mix until fully incorporated.
6. Add the flour and chopped pecans into your mixer bowl and mix it until fully incorporated. Once again, pause to scrap the sides. Mixture will be crumbly.
7. Set 1 ½ cups of the crumb mixture aside for later use.
8. Scoop the remaining crumb mixture in your 8-inch pan and press down lightly until it is evenly spread out on the bottom of the pan.
9. Spread the preserves on top of the crumb mixture crust until evenly distributed. Leave a ½ inch space around the edge of the pan.
10. Crumble the 1 ½ cups of crumb mixture (that was set aside) on top of the preserves.
11. Bake for 42-50 minutes (depending upon your oven) or until it is lightly browned.
12. Let them cool completely and then, using the overlapping parchment paper, lift them out of the pan.
13. Cut into 2-inch squares and enjoy! Makes 16 squares.
