"Jammin' Rtaspberry Delight: Irresistible Raspberry Jam Bars"
WHAT YOU’LL NEED TO MAKE RASPBERRY JAM BARS
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To begin: In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder.
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Blend until the mixture has a fine, sand-like texture and set aside.
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In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar until light and creamy, a few minutes.
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Add the egg.
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Beat until well combined.
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Add the flour mixture to the butter mixture.
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Beat on low speed until just combined.
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Place 2/3 of the dough over the bottom of the prepared baking dish, using an offset spatula to spread it into an even layer. (If you don’t have an offset spatula, lightly wet your fingers and press the dough into an even layer.)
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Pinch off 1-inch clumps of the remaining dough and scatter evenly over top of the jam. The dough won’t cover the entire surface; that’s okay.
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Bake for about 35 minutes, until the topping is golden brown.
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Let the jam bars cool in the baking dish on a rack for about 15 minutes. Using the foil overhang, lift the bars out of the pan and onto the countertop. Pull the foil away from the sides to prevent sticking, and then let sit until completely cool, a few hours.