This week, our recipe was a quick and easy fruit bar - perfect for weekend snacking or an impromptu dessert when paired with vanilla bean ice cream.

Raspberry Pecan Squares

3 3/4 c. All Purpose Flour
1.5 c. sugar
1.5 c. butter
1 each egg
1 each yolk
1.5 c. chopped pecans

1 jar all natural raspberry preserves
1 jar all natural peach preserves
powdered sugar for dusting

Method:
In the bowl of an electric mixer, combine the flour, egg, pecans and sugar (use the paddle attachment). Cut in the butter and scrape the bowl as necessary. Mix until crumbly.

Reserve ¾ c. of the crumb mixture to use as the topping.

Press the remaining crumbs into the bottom of a greased 8X8 pan. Spread the jams over the top. Sprinkle with the crumbs. Bake at 375 for 30 minutes until golden brown.

Cool and cut into squares and dust with powdered sugar.