1 cup sugar
1 cup chopped pecans or walnuts
1 cup unsalted butter at room temp.
1 10 oz. jar raspberry preserves
Preheat oven to 350 degrees.
Grease a 9x13 baking pan.
In a large bowl combine all ingredients except preserves. Beat at low speed until mixture is crumbly, about 2-3 minutes. Reserve 1 cup of the crumb mixture. Press remaining crumb mixture into prepared baking pan. Spread preserves coming not quite to the edge. Crumble reserved mixture over preserves. Bake for 40-50 minutes or until lightly browned. Cool completely and cut into squares.