• Cooking Time: 25 minutes
  • Servings: Makes 36 Bars
  • Preparation Time: 15 minutes


I went to the library and took out 1500 Best Bars, Cookies, Muffins, Cakes, And More by Esther Brody. From this cookbook I made Raspberry Coconut Bars and Krispie Toffee Triangles

both were great. When I saw this Bar I had to try it as well. And we were not disappointed. They are delicious.


  • Base:
  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 2 egg yolks
  • 2 1/2 cups unbleached flour
  • Filling:
  • 1 10 oz. jar of raspberry jam or jelly
  • 1 cup semi-sweet chocolate chips
  • Topping:
  • 4 egg whites (I used only 2)
  • 1/4 tsp. salt
  • 1 cup white sugar
  • 2 cups toasted, chopped pecans


  • Preheat oven to 350º.
  • Grease a 9" X 13" baking pan.
  • Prepare Base:
  • Beat butter and sugar until smooth and creamy.
  • Beat in the egg yolks until well mixed.
  • Add flour slowly and mix until incorporated.
  • Shape dough into a ball and knead lightly.
  • Press into bottom of prepared baking pan.
  • Bake in oven for 15 minutes or until lightly browned.
  • Place pan on cooling rack until it cools slightly.
  • Prepare Filling:
  • Stir jam or jelly until it is smooth, then spread evenly over base.
  • Sprinkle chocolate chips over the jam.
  • Set aside.
  • Prepare Topping:
  • In your mixing bowl whip egg whites with salt until frothy.
  • Gradually beat in sugar until stiff peaks form.
  • Fold in toasted pecans.
  • Spread gently over the chocolate chips.
  • Bake for 25 minutes or until lightly browned.
  • Place on cooling rack to cool completely.
  • Cut into bars

Categories: Bar  Cookies 

Author Credit: 1500 Best Bars, Cookies, Muffins, Cakes, And More

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