Ingredients
- 1 cup butter (2 sticks)
- 1 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- 9 ounces pecans (2 cups, chopped)
- 2 egg yolks
- 4 egg whites
- 1 jar (10 ounce) raspberry jelly
- 1 cup semisweet chocolate chips
How to Make
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Step 1: Preheat oven to 350°. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Beat butter and 1/2 cup sugar at medium speed with a heavy-duty electric stand mixer until well blended. Add egg yolks, and beat until combined. Gradually add flour, beating at low speed 1 to 2 minutes or just until combined. Press mixture onto bottom of prepared pan.
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Step 2: Bake at 350° for 15 to 20 minutes or until golden brown. Remove from oven, and spread preserves over crust. Sprinkle with chocolate morsels.
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Step 3: Beat egg whites and salt at high speed, using whisk attachment, until foamy. Gradually add remaining 1 cup sugar, 1 Tbsp. at a time, beating until glossy and stiff peaks form. Fold in pecans. Gently spread egg white mixture over chocolate mixture.
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Step 4: Bake at 350° for 30 to 35 minutes or until meringue is browned and crispy. Cool completely on a wire rack (1 hour). Cut into bars.
We hope you enjoy this recipe!
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