mzkitty
I give up.
These are crazy. I'm begging you right now -- if you make them, DO NOT under any circumstances be tempted to eat them for at least a day or so. Because it takes that long for them to be the best they can be. If you eat them fresh out of the oven or even the first day, you'll go, "Oh, these are nothing." Wrong!!
So after you make them, just leave them in the pan on the counter, covered with tin foil. If they last that long, they are even better on the 3rd or 4th day.
Old World Raspberry Bars
From the Land O Lakes Butter package maybe 5 years ago
2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup Land O Lakes Butter, softened
1 egg
1 (10-oz) jar (3/4 cup) raspberry preserves
Heat oven to 350. In large mixer bowl combine all ingredients except raspberry preserves. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). RESERVE: 1 1/2 cups mixture, set aside. Press remaining mixture on bottom of greased 8-inch square baking pan. Spread preserves to within 1/2 inch from edge. Crumble reserved 1 1/2 cups mixture over preserves. Bake for 40 to 50 minutes or until lightly browned. Cool completely. Cut into bars. 2 dozen.
So after you make them, just leave them in the pan on the counter, covered with tin foil. If they last that long, they are even better on the 3rd or 4th day.
Old World Raspberry Bars
From the Land O Lakes Butter package maybe 5 years ago
2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup Land O Lakes Butter, softened
1 egg
1 (10-oz) jar (3/4 cup) raspberry preserves
Heat oven to 350. In large mixer bowl combine all ingredients except raspberry preserves. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). RESERVE: 1 1/2 cups mixture, set aside. Press remaining mixture on bottom of greased 8-inch square baking pan. Spread preserves to within 1/2 inch from edge. Crumble reserved 1 1/2 cups mixture over preserves. Bake for 40 to 50 minutes or until lightly browned. Cool completely. Cut into bars. 2 dozen.
