Raspberry-Pecan Bars

• 2 cups flour
• 1 teaspoon baking powder
• 14 teaspoon baking soda
• 14 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 14 cup sugar
• 12 cup brown sugar, firmly packed
• 2 large egg yolks
• 1 teaspoon vanilla
• 1 cup pecans, chopped
• 23 cup raspberry jam
• 2 tablespoons fresh lemon juice

1. Oven rack in center.
2. Oven 325F.
3. Butter an 11 x 7 baking pan.
4. Stir together flour, baking powder, baking soda and salt in a bowl.
5. Beat butter in large bowl until creamy, about 1 minute.
6. Gradually beat in sugars and continue to beat until light and fluffy, 1-2 minute.
7. Beat in egg yolks and vanilla.
8. With a spoon, stir in dry ingredients.
9. Reserve 3 Tbsp pecans; stir the remaining pecans into the dough.
10. Stir together jam and lemon juice in small bowl.
11. Press half of the dough, about 1 1/2 cups, evenly in bottom of prepared pan.
12. Spread with jam mixture.
13. Crumble remaining dough evenly over top (dough is sticky so this is a bit of work, but persist).
14. Sprinkle top with reserved 3 Tbsp pecans.
15. Bake 325 for 60 minutes.
16. Cool in pan on wire rack.
17. Cut lengthwise down center and then crosswise into 10 equal widths to make 20 bars.

flour, baking powder, baking soda, salt, unsalted butter, sugar, brown sugar, egg yolks, vanilla, pecans, raspberry jam, lemon juice

Taken from www.food.com/recipe/raspberry-pecan-bars-3068 (may not work)