These dessert bars are like a blond double crusted, fruit filled brownie, only better. The recipe was given to my wife over 40 years ago from our cousin, Gloria Garza, and are still a favorite today. Usually made around the holidays, I sometimes convince my bride to make them at other times of the year. While these are filled with peach preserves, we have enjoyed them with apricot, pineapple, strawberry, guava, fig and blueberry preserves. Whatever preserve you choose, it’s the buttery, nutty top and bottom that make these confections so unique and delicious. They also freeze well. So make a large batch and save some for a rainy day! If doubling the recipe, use a 9×11 pan.
INGREDIENTS:
- 1/2 Pound butter (do not use anything other than real butter)
- 1 Cup sugar
- 2 Egg yolks
- 2 Cups all purpose flour
- 1 1/4 Cups chopped pecans or walnuts (I prefer pecans)
- 1 Cup preserves of your choice (this recipe used peach preserves)
INSTRUCTIONS:
- Preheat oven to 325 degrees F.
- Grease and flour an 8-inch square cake pan.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add the egg yolks and blend well.
- Gradually add the flour and mix thoroughly.
- Fold in the chopped nuts.
- Divide the batter in half.
- With one half of the batter, place chunks of it around the bottom of the pan and press to cover the bottom entirely.
- Spread the preserves evenly over the dough.
- Place chunks of the remaining dough over the preserves and carefully smooth out so that it is covering the preserves entirely and is sealed to the edges of the pan.
- Bake for 1 hour or until lightly browned.
- Remove from oven, cool, and cut into squares or bars. (I trim the edges that touch the sides of the baking pan before cutting the bars