Raspberry-Walnut Bars

• 1-3/4 cups flour, divided
• 3/4 cup (1-1/2 sticks) margarine or butter, softened
• 1-1/3 cups firmly packed brown sugar, divided
• 1/2 cup raspberry preserves
• 1/2 cup cholesterol-free egg product
• 1 tsp. CALUMET Baking Powder
• 1 tsp. salt
• 1/2 cup chopped PLANTERS Walnuts
• Powdered Sugar Glaze

1. Preheat oven to 350F.
2. Mix 1-1/2 cups of the flour, the margarine and 1/3 cup of the brown sugar in small bowl with electric mixer on low speed until well blended.
3. Press mixture firmly onto bottom of ungreased 13x9-inch baking pan.
4. Bake 18 to 20 min.
5. or until lightly browned.
6. Spread preserves onto crust; set aside.
7. Mix remaining 1/4 cup flour, remaining 1 cup brown sugar, the egg product, baking powder and salt until well blended.
8. Spread evenly over raspberry layer; sprinkle with walnuts.
9. Bake 18 to 20 min.
10. or until golden brown.
11. Cool.
12. Drizzle with Powdered Sugar Glaze.
13. Cut into 32 bars.
14. Store in tightly covered container in refrigerator.

flour, margarine, brown sugar, raspberry preserves, cholesterolfree egg, baking powder, salt, walnuts, powdered sugar

Taken from www.kraftrecipes.com/recipes/raspberry-walnut-bars-56516.aspx (may not work)