Sweet finish for your weekend picnics!
2-1/2 cups all-purpose flour
3/4 cup pecans, chopped fine
2 sticks butter, softened
12 oz red raspberry jam, seedless
1-2/3 cups semisweet chocolate chips
Preheat oven to 350. In a large bowl, combine flour, sugar, pecans, butter, and egg; stir until crumbly. Set aside 1-1/2 cups of the mixture. Press remaining mixture into the bottom of a lightly greased 9 x 13 baking pan.
Spread the raspberry jam over top. Sprinkle with chocolate chips and remaining crumb mixture. Bake in preheated oven for 40 to 45 minutes, or until lightly brown. Cool completely in pan; cut into 2 x 2-inch bars.