A sweet raspberry filling is sandwiched between a crispy crust and a crunchy, nutty brown sugar topping in these satisfying bars.
—PAT HABIGER SPEARVILLE, KS
PREP: 15 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 16 SERVINGS
1 1/4 cups plus 2 tablespoons all-purpose flour, divided
1/2 cup sugar
1/2 cup cold butter
1/2 cup raspberry jam
2 eggs
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon baking soda
1 cup finely chopped walnuts
1. Preheat oven to 350°. In a bowl, combine 1 1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9-in.-square baking pan. Bake 20-25 minutes or until edges are lightly browned. Place pan on a wire rack. Spread the jam over hot crust.
2. In a bowl, beat the eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into egg mixture just until combined. Fold in walnuts. Spoon over the jam; spread evenly.
3. Bake 17-20 minutes longer or until top is golden brown and set. Cool completely on a wire rack before cutting.