Buttery Black Raspberry Bars

  • Total: 1 hr
  • Cook: 1 hr
  • Yield: 32 bars
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Crisco® Original No-Stick Cooking Spray

1 cup butter

1 cup sugar

2 large egg yolks

2 cups Pillsbury BEST® All Purpose Flour

2/3 cup chopped walnuts or pecans

1/2 cup Smucker's® Seedless Black Raspberry Jam


  1. HEAT oven to 325 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
  2. BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts.
  3. SPREAD half of batter evenly into prepared pan. Spread with jam. Top with remaining batter dropped by spoonfuls.
  4. BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars.

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