Raspberry Pecan Bars
Copied from the KTL
Oh, that bar
August 6, 1997
BY ALICIA ROSS, Correspondent
Sometimes a little confusion is a good thing. When Chris Fischer of Raleigh requested a recipe several months ago, the dessert I found based on the description was the delectable Katharine Hepburn Brownies, a favorite at Francesca's Dessert Caffe in Durham and at The Third Place Coffeehouse in Raleigh, where Fischer had tasted the dessert square. Turns out, Fischer was really thinking about the Raspberry-Pecan Bars. Barbara Wennersten, head baker at Francesca's, shared the delicious bar recipe.
It comes from "Jim Fobel's Old-Fashioned Baking Book; Recipes from an American Childhood" (Ballantine Books,1987).
RASPBERRY-PECAN BARS
As Prepared by Francesca's Dessert Caffe for The Third Place Coffeehouse
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1.4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
2/3 cup seedless raspberry jam
2 tablespoons fresh lemon juice
Position rack in center of oven; preheat to 325 degrees. Butter an 11 3/4- by-7 1/2-inch baking pan (see Notes).
In a medium-size bowl, stir together flour, baking powder, baking soda and salt. In a large mixing bowl, with an electric mixer, beat butter until creamy, about 1 minute. Gradually add sugars and continue to beat until light and fluffy, 1 to 2 minutes. Beat in egg yolks and vanilla. With a spoon, stir in dry ingredients. Reserve 3 tablespoons of pecans and stir in rest.
In a small bowl, stir together jam and lemon juice.
Press about half of dough evenly in bottom of pan. Spread with jam mixture. Flour hands and crumble remaining dough evenly over top. Sprinkle with reserved pecans.
Bake 50 to 60 minutes, until golden brown and firm. Cool in pan on rack. When cool, cut lengthwise down center and then crosswise to make 20 bars.
Makes 20 bars.
Notes: A 9- by 11-inch glass baking dish will work. Use 2/3 of dough to cover bottom of larger dish and reduce baking time to 40 minutes. Bars will be thinner.
Per bar: 211 calories, 11 grams fat (47 percent calories from fat), 40 milligrams cholesterol, 2 grams protein, 26 grams carbohydrates, 118 milligrams sodium.
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