Raspberry Pecan Squares Recipe

Raspberry Pecan Squares Recipe
Raspberry Pecan Squares Recipe photo by Taste of Home
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Raspberry Pecan Squares Recipe

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The combination of the shortbread and raspberry is one of my favorites. And, this pair is topped with a pecan pie-like filling. Yum!—Donna Lindecamp, Morganton, North Carolina
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cold butter
  • 1/3 cup seedless raspberry jam
  • TOPPING:
  • 2 large eggs
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 cup chopped pecans

Directions

In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake at 350° for 15-20 minutes or until lightly browned. Spread with jam.
In a small bowl, whisk the eggs, brown sugar, flour, vanilla, salt and baking soda; stir in pecans. Pour over jam. Bake 20-25 minutes longer or until set. Cool on a wire rack. Cut into squares. Yield: 16 squares.
Originally published as Raspberry Pecan Squares in Taste of Home A+ Recipes from Schools Across America 2013, p244

Nutritional Facts

1 square: 217 calories, 12g fat (4g saturated fat), 41mg cholesterol, 80mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cold butter
  • 1/3 cup seedless raspberry jam
  • TOPPING:
  • 2 large eggs
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 cup chopped pecans
  1. In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake at 350° for 15-20 minutes or until lightly browned. Spread with jam.
  2. In a small bowl, whisk the eggs, brown sugar, flour, vanilla, salt and baking soda; stir in pecans. Pour over jam. Bake 20-25 minutes longer or until set. Cool on a wire rack. Cut into squares. Yield: 16 squares.
Originally published as Raspberry Pecan Squares in Taste of Home A+ Recipes from Schools Across America 2013, p244

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