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“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:
50mins
SERVES:
18
YIELD:
1 1/2 dozen
UNITS:
US

Ingredients Nutrition

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.

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