Streusel Strawberry Bars

I was asked to bring a dessert to a Boy Scout committee meeting today. I had wanted to make these bars when I saw the recipe in the "Better Homes and Gardens Favorite Bars & Cookies" book. Instead of the strawberry or raspberry preserves it called for, I used Apricot-Pineapple.

Everyone at the meeting agreed these bars are delicious. I only brought home a couple bars as leftovers. Definitely, a recipe I would make again!

Streusel Strawberry Bars
source: Better Homes and Gardens Favorite Bars & Cookies

1 cup butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
3/4 cup pecan halves, coarsely chopped
1 10-oz jar strawberry or raspberry preserves
1 recipe Powdered Sugar Icing or sifted powdered sugar

In a medium bowl beat the butter and sugar with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Add egg; beat until combined.

Beat in as much of the flour as you can with the mixer. Using a spoon, stir in any remaining flour. Stir in pecans. Set aside 1 cup of the pecan mixture for topping.

Press the remaining pecan mixture into the bottom of an ungreased 9x9x2 inch baking pan. Spread preserves over crust to within 1/2 inch of the edges. Dot with the reserved pecan mixture. Bake in a 350 degree oven about 45 minutes or until pecan topping is golden brown.

Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing or sprinkle with sifted powdered sugar. Cut into bars.

Yield: about 24 bars.

Powdered Sugar Icing:

In a small bowl, combine 1 cup sifted powdered sugar, 1 tablesppon milk and 1/4 teaspoon vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make an icing of drizzling consistency.