Almond Raspberry Bars

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Almond Raspberry Bars

Ingredients

	Crisco® Original No-Stick Cooking Spray
1 1/2	cups butter, softened
1 1/2	cups sugar
3	large egg yolks
3	cups Martha White® All-Purpose Flour
1	cup almonds, chopped, toasted*
1/4	teaspoon salt
1/2	cup Smucker's® Red Raspberry Preserves

Preparation Directions

1.	HEAT oven to 350°F. Spray a 13 x 9-inch pan with no-stick cooking spray. Combine butter and sugar in large bowl; beat until light and fluffy. Add egg yolks; beat well.
2.	COMBINE flour, almonds and salt in small bowl; mix well. Add to butter mixture; stir until dry ingredients are moistened. With lightly floured fingers or back of spoon, press half of dough in bottom of prepared pan to form crust.
3.	SPREAD preserves evenly over crust. Drop remaining dough by spoonfuls over preserves (dough will not completely cover preserves).
4.	BAKE 35 to 45 minutes or until golden brown. Cool 1 hour or until completely cooled. Cut into bars.
TIP	*To toast almonds: Place almonds in dry nonstick skillet over medium heat, shaking pan until nuts are lightly browned.

Prep Time: 20 min

Cooking Time: 40 min

Serving size: 48 bars

Nutritional Information Per Serving

Serving Size (1/48 1 bar), Calories 130 (Calories from Fat 60), Total Fat 7g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 30mg, Sodium 55mg, Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 8g), Protein 1g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 2%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

Martha's Tip

To toast almonds, spread on cookie sheet. Bake at 350° F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread almonds in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently.