1 c. butter, softened
1/2 c. sugar
2 egg yolks
2 1/2 c. all-purpose flour
1 (10 oz.) jar raspberry jam
1 c. semi-sweet chocolate morsels
4 egg whites
1/4 tsp. salt
1 c. sugar
2 c. finely chopped pecans or walnuts

Cream butter; gradually add 1/2 cup sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition; stir in flour. Press mixture evenly into a lightly greased 15x10x1 inch jelly roll pan. Bake at 350 degrees for 15 to 20 minutes or until lightly browned.

Spread raspberry jam over crust; sprinkle with chocolate morsels. Beat egg whites at room temperature and salt at high speed of electric mixer until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, 2 to 4 minutes. Gently fold in pecans.

Carefully spread meringue mixture over morsels, sealing to edge of crust. Bake at 350 degrees for 25 minutes or until golden brown. Cut into bars immediately. Yield: 5 dozen.