Pecan Raspberry Shortbread Bars

Pecan Raspberry Shortbread Bars

Makes about 18 bars

This bar is a nod to a classic flavor combination: peanut butter and jelly. Pecans stand in for peanuts, laced throughout the shortbread crust as well as the crumble topping, with a sweet and bright layer of raspberry jam in between.

Shortbread

1/2 cup pecans

1/2 cup packed light brown sugar

1 teaspoon kosher salt

1 teaspoon finely grated orange zest

1/2 teaspoon ground ginger

1/2 teaspoon baking powder

4 ounces (1 stick) unsalted butter, at room temperature

1 egg yolk

1 1/4 cups all-purpose flour

Topping

1/2 cup pecans

1/4 cup flour

1/4 cup light brown sugar

4 tablespoons unsalted butter, at room temperature

pinch coarse kosher salt

3/4 cup raspberry jam

Preheat the oven to 350˚F. Butter or spray a 9-inch square baking pan and line with one long piece of parchment that hangs a few inches over two sides of the pan, for easy removal.

In a food processor, pulse together 1/2 cup pecans, brown sugar, salt, zest, ginger and baking powder until very finely ground. Add butter and pulse until creamy and combined; stop to scrape down the sides of the food processor. Add egg yolk and pulse to combine. Add the flour and pulse until just combined. Do not overmix.

Press the dough into the prepared pan and spread in an even layer. Bake until golden brown, about 20 minutes. Let cool slightly.

Meanwhile, make the topping. Add the pecans, flour, and sugar to the food processor (no need to wipe it out). Pulse a few times until roughly chopped. Add the softened butter and pinch of salt. Pulse again until the dough starts to clump together, about 8-10 times.

Spread the jam evenly onto the cooled shortbread crust. Crumble the topping over the jam, leaving a few spots of jam peeking out. Return the pan to the oven and bake until the topping is browned and the jam is bubbling, about 15-20 minutes.

Cool completely. Run a knife along the edges of the pan to loosen, then use the parchment to lift the bars out of the pan. Dust with confectioners’ sugar then cut into 1 ½ by 3-inch bars.

Prep Time: 20 minutes

Cook Time: 40 minutes