Crumb Mixture:
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup chopped pecans
1 cup butter, softened
1 large egg
Filling:
1 (10-ounce) jar raspberry preserves
Preheat oven to 350*F (175*C).
For crumb mixture, in large mixing bowl combine all crumb mixture ingredients. With an electric mixer, beat at low speed, scraping bowl often, until mixture is crumbly, 2 to 3 minutes.
Reserve 1 1/2 cups crumb mixture; press remaining crumb mixture on bottom of greased 8-inch square baking pan.
For filling, spread raspberry preserves to within 1/2 inch from edge of unbaked crumb mixture.
Crumble reserved crumb mixture over preserves.
Bake for 42 to 50 minutes or until lightly browned. Cool completely. Cut into bars.
Makes 2 dozen bars.