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Raspberry Pecan Squares

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
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    16 squares

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.

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