Raspberry Bars

• Bottom Crust:
• 2.5 cups flour
• 2/3 cups sugar
• 1/2 tsp salt
• 1 cup butter, cut up
• Top Crust:
• 1/2 cup rolled oats
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 2 T butter
• Filling:
• 3/4 cup raspberry preserves
• 3/4 cup fresh raspberries
• 2 tsp lemon juice

1. Line 13x9 pan with a double thickness of release foil.
2. Bottom Crust:
3. Mix dry ingredients. Use electric mixer to add butter until crumbly. Transfer 1.25 cups to another bowl. Press remaining mixture on bottom of pan. Bake 20 minutes till browned.
4. Top Crust:
5. Mix ingredients and add to saved flour mixture. Add butter; work with fingers until combined. Set aside.
6. Filling:
7. In a bowl, mix filling ingredients; mash until some berry pieces remain. Put mixture evenly over hot crust. Sprinkle with flour mixture. Bake 22-25 minutes at 375. Cool on wire rack. Remove bars by lifting up on foil before cutting.

crust, flour, sugar, salt, butter, crust, rolled oats, pecans, brown sugar, t, filling, raspberry preserves, fresh raspberries, lemon juice

Taken from www.epicurious.com/recipes/member/views/raspberry-bars-50127948 (may not work)