Ingredients
½cuppecans
1cupall purpose flour
½cupunsweetened coconut flakes
¼cupold fashioned rolled oats
¼tspsalt,heaping
¼tspbaking powder
1stickunsalted butter,softened
½cupgranulated sugar
¼cuplight brown sugar,packed
1large egg
½cupraspberry jam
Preparation
Preheat the oven to 350 degrees F and adjust the oven rack to the middle position. Line an 8-inch square baking dish with heavy-duty aluminum foil and spray with nonstick cooking spray.
In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder. Blend until the mixture has a fine, sand-like texture. Set aside.
In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar on medium speed for a few minutes, until light and creamy. Add the egg and beat until well combined.
Add the flour mixture to the butter mixture and beat on low speed until just combined. The dough will be sticky. Place ⅔ of the dough on the bottom of the prepared baking dish, using an offset spatula to spread it into an even layer.
Spread the jam over the surface of the dough, leaving ¼-inch space between the jam and the sides of the baking dish. Pinch off 1-inch clumps of the remaining dough and scatter evenly over top of the jam.
Bake for about 35 minutes, until the topping is golden brown.
Let the jam bars cool in the baking dish on a rack for about 15 minutes. Using the foil overhang, lift the bars out of the pan and onto the countertop.
Pull the foil away from the sides to prevent sticking, and then let sit for a few hours, until completely cool.
Cut into 16 bars, serve, and enjoy!
