Servings: 25 bars

2 1⁄4 cups all-purpose flour 2 1⁄4 cups all-purpose flour
1 cup sugar 1 cup sugar
1 cup chopped pecans 1 cup chopped pecans
1 cup land o lakes butter, softened 1 cup land o lakes butter, softened
1 egg 1 egg
3⁄4 cup raspberry preserves (Substitute your favorite flavor preserves) 3⁄4 cup raspberry preserves (Substitute your favorite flavor preserves)

Heat oven to 350°F
Combine all crumb mixture ingredients in large bowl.
Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
Reserve 2 cups crumb mixture; set aside.
Press remaining crumb mixture on bottom of greased 8-inch square baking pan.
Spread preserves to within ½ inch of edge.
Crumble reserved crumb mixture over preserves.
Bake for 40 to 50 minutes or until lightly browned.
Cool completely; cut into bars.

If using a dark or nonstick baking pan, reduce oven temperature to 325°F Bake for 45 to 55 minutes.  If using a dark or nonstick baking pan, reduce oven temperature to 325°F Bake for 45 to 55 minutes.
Recipe Tip.  Recipe Tip.
Cover and store in pan up to 5 days or freeze up to 1 month.  Cover and store in pan up to 5 days or freeze up to 1 month.