My husband has always preferred desserts that did not have chocolate as the star ingredient. I, on the other hand, am all about chocolate. Perhaps you’ve noticed that the last three Save Room for Dessert posts all featured chocolate as a main ingredient? Now, my husband is a good guy, and while he’s really particular when it comes to savory dishes, he rarely turns down a dessert, with or without chocolate. However, he usually doesn’t want to eat it more than once, so instead of allowing a lovely chocolate dessert to languish in our kitchen, I take it to work where my staff more than happily polishes it off. I was thinking outloud yesterday (sounds better than saying I was talking to myself) trying to decide upon a delicious dessert, when he suggested, somewhat hopefully, that maybe I could make something with raspberries or pecans? Well, of course I could! So, in the interest of marital harmony, and because I dearly love my incredibly supportive husband, today’s post has not one speck of chocolate and is chockful of both raspberries and pecans!
Raspberry & Pecan Crumble Bars
2 1/4 cups flour
1 cup sugar
1 cup pecans, chopped and toasted
1 cup unsalted butter, softened
1/2 teaspoon almond extract
1 cup raspberry preserves
Preheat oven to 350 degrees.
Butter, then line with parchment, an 11×8 or 9×9 baking pan; set aside.
In a large bowl, combine all ingredients except raspberry preserves.
Beat on low for 2-3 minutes, or until well mixed.
Reserve 1 1/2 cup of the mixture and set aside.
Press remaining mixture into bottom of prepared pan.
Spread preserve to within 1/2″ of edge.
Crumble reserved mixture over preserves.
Bake for 45 minutes at 350 degrees.
Cool before cutting into bars.