Directions:
- Preheat oven to 350 degrees.
- Beat butter in a large bowl on high for 30 seconds.
- Add sugar, beat until well combined.
- Add egg, beat until well incorporated.
- Add flour and mix until crumbly.
- Stir in pecans.
- Remove 1 1/2 cups of the mixture and set aside.
- Press remaining mixture into a lightly greased 8x8 baking pan. Spread raspberry preserves over the top, leaving about a 1/2-inch crust. Distribute reserved flour mixture on top.
- Bake for 40-45 minutes until top is golden. Cool pan on wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 501.15 Kcal (2098 kJ) | ||
| Calories from fat | 324.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.05g | 55% | |
|---|---|---|---|
| Cholesterol | 54.31mg | 18% | |
| Sodium | 633.2mg | 26% | |
| Potassium | 148.41mg | 3% | |
| Total Carbs | 41.69g | 14% | |
| Sugars | 11.53g | 46% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 6.19g | 12% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.4mg | 14% | |
| Calcium | 103.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 506.09 Kcal (2119 kJ) | ||
| Calories from fat | 327.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.4g | 55% | |
|---|---|---|---|
| Cholesterol | 54.85mg | 18% | |
| Sodium | 639.43mg | 26% | |
| Potassium | 149.87mg | 3% | |
| Total Carbs | 42.1g | 14% | |
| Sugars | 11.65g | 46% | |
| Dietary Fiber | 4.93g | 20% | |
| Protein | 6.25g | 12% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.5mg | 14% | |
| Calcium | 104.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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