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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (60g) Recipe makes 24 servings |
||
| Calories 248 | ||
| Calories from Fat 108 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.1g | 18% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 122mg | 5% | |
| Potassium 75mg | 2% | |
| Total Carbohydrate 34.2g | 11% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 19.9g | ||
| Protein 2.4g | 4% | |
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Raspberry Pecan Bars
By: MA HIKER
Jan 30, 2008
A lovely raspberry-fruity bar made all the better with the addition of roasted pecans. When I buy a bag of pecans I roast them in the oven and store them in freezer so they are ready to use for any recipe!
SERVES 24 , 24 bars
Ingredients
- 1 cup unsalted butter (2 sticks, softened)
- 3/4 cup honey
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 3/4 cups all-purpose flour
- 1 1/4 cups pecans, roasted and finely chopped
- 1 egg, lightly beaten
- 1 cup seedless raspberry preserves
Directions
1
Preheat oven to 350 degrees F.2
Spray 9 by 13 baking pan with cooking spray.3
Roast the pecans by spreading on a jelly roll pan and roasting in the oven for 10 - 15 minutes. Stir every 5 minutes (after 10 minutes check every 2 minutes so they don't burn!).4
Cream together the butter, honey and sugar in a medium mixing bowl.5
Add the salt, baking powder, flour and pecans and mix well.6
Reserve one cup of dough for topping.7
Add lightly beaten egg to remaining dough and mix well.8
Spread this dough along bottom of prepared pan.9
In microwave, warm the preserves to make them easier to spread.10
Spread preserves over the dough in the pan.11
Crumble the reserved dough over the jam (the dough will be soft).12
Cook for 30 - 35 minutes until golden brown around edges.13
Let cool before cutting.
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Featured Reviews for This Recipe
From: Sue L
On May 1, 2008
These were delicious! They baked up perfectly into nice bars with the texture and flavor of raspberry "fig newtons". The only difference in the recipe from mine was that I could not crumble the dough on top as stated since it was too wet- so I spooned it on and that turned out ok. Thanks for participating in the contest and I wish you the best of luck!
From: MichelleOnTheLake
On Feb 23, 2008
I had company this weekend so was pleased that I could make and review these for the contest. We really enjoyed these bars for dessert today. We had them along with a nice scoop of French Vanilla ice cream. Everyone here really enjoyed a lot! I loved the flavor of the roasted nuts along with the raspberry preserves. Next time I may make a sauce with fresh raspberries or strawberries. It would be great to change up the berries or do some combinations. Mine came out bar-like, not cake like, which I liked. I didn't stir them too much, just mixed to incorporate the ingredients, but didn't beat to death. We will have these again, and from the thumbs up from my company it may be sooner than I think! Thanks and good luck with the contest!
From: Erin Harris
On Feb 24, 2008
It was ok. My kids didn't like it much, and I didn't go back for seconds. I think with some adjustments, I might like this dish. I think it needed more of the jam.
From: Whatcha Cookin', Mom?
On Feb 23, 2008
These were good - I would like to try again with a few changes for personal preference. I loved the roasted pecan flavor. Next time I prepare these, I will add whole grain flour in place of the all-purpose and omit the egg from the bottom layer. I will also use a little less buttter and more preserves, as we really love the fruity middle layer! Prepared and reviewed for RSC#11, Feb. 2008.
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