2 1/4 c. all purpose flour
1 c. sugar
1 c. chopped pecans
1 c. butter, softened
1 egg
10 oz. jar raspberry preserves

Heat oven to 350 degrees. For crumb mixture, in small mixer bowl combine flour, sugar, pecans, butter and egg. Beat at low speed, scraping bowl often, until mixture is crumbly, 2 to 3 minutes. Reserve 1 1/2 cups of the crumb mixture. Press remaining crumb mixture on bottom of greased 8 inch square baking pan. Spread preserves to within 1/2 inch of edges. Crumble 1 1/2 cups reserved crumb mixture over top. Bake for 42 to 50 minutes or until lightly browned. Cool completely. Cut into bars. Makes about 2 dozen bars.