This is not from The Joy of Cooking, but it is an amazing dessert, nonetheless. I came across this recipe a few months ago when I attended a cooking class with a few friends in La Canada, California at Chez Cherie. It is also one of the easiest desserts you can ever make. I have even been known to make a small batch in my loaf pan (smaller surface), so I can get a few single servings. I usually don’t even manage to get a bar out of it because I scoop it up and eat it with a spoon while it is still hot!
Raspberry Crumble Bars
6 oz. room temperature butter
1/2 cup brown sugar
1 3/4 cup flour
1/3 cup pecans (or walnuts), finely chopped
1/2 teaspoon almond or vanilla extract
1 cup raspberry preserves (my favorite is Bonne Maman–with the checkered lid)
1/2 cup chocolate chips
Preheat oven to 350 F. With an electric mixer, beat the butter until fluffy. Add the brown sugar and beat until light. Add the flour and mix until just combined. Switch to a spoon or spatula, and stir in the pecans, almond or vanilla extract and salt. Remove 1/2 cup of the mixture and set aside. Press the remaining mixture into the bottom of a 9×9 pan. Spoon the raspberry preserves evenly over the surface. Sprinkle the reserved butter/flour mixture over the top. Bake for 30 minutes. As soon as pan comes out of oven, sprinkle the chocolate chips over the top, so the heat of the dish will melt them slightly. Cool at least 15 minutes and cut into squares.