Raspberry Bars

2nd place winner submitted Jana Reynolds. I found this recipe in The Evening Times Holiday Cookbook newspaper. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use Splenda for the sugar, and sugar free raspberry jam.

• Ready In: 50 mins
• Serves: 18
• Yields: 1 1/2 dozen

Ingredients

• Bars

• 1 1⁄4 cups all-purpose flour
• 1⁄2 cup sugar
• 1⁄2 cup shortening
• 1⁄2 cup  seedless raspberry jam

• Crumb Topping

• 2⁄3 cup all-purpose flour
• 6  tablespoons shortening
• 6  tablespoons sugar
• 1⁄2 cup  chopped pecans
• 1⁄2 teaspoon vanilla

Directions

1. Bars: Combine flour and sugar, cut into shortening until mixture resembles coarse crumbs. Press into a greased 9" x 9"-inch baking dish. Bake at 350 for 20 minutes. Spread with jam, top with crumb topping. Bake 15 minutes. Cool cut into bars.
2. Crumb Topping: Mix all purpose flour, shortening, sugar, chopped pecans and vanilla together.