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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 18 |
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2nd place winner submitted Jana Reynolds. I found this recipe in The Evening Times Holiday Cookbook newspaper. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use Splenda for the sugar, and sugar free raspberry jam. Ingredients:
1 1/4 cups all-purpose flour |
1/2 cup sugar |
1/2 cup shortening |
1/2 cup seedless raspberry jam |
2/3 cup all-purpose flour |
6 tablespoons shortening |
6 tablespoons sugar |
1/2 cup chopped pecans |
1/2 teaspoon vanilla |
Directions:
1. Bars: Combine flour and sugar, cut into shortening until mixture resembles coarse crumbs. Press into a greased 9 x 9 -inch baking dish. Bake at 350 for 20 minutes. Spread with jam, top with crumb topping. Bake 15 minutes. Cool cut into bars.
2. Crumb Topping: Mix all purpose flour, shortening, sugar, chopped pecans and vanilla together.
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