Raspberry Granola Bars

1 cup pecans (roasted & salted), coarsely chopped

1 ½ cups all-purpose flour

1 ¼ cups old-fashioned rolled oats

⅓ cup granulated sugar

⅓ cup dark brown sugar

1 teaspoon kosher salt

½ teaspoon baking soda

1 ½ sticks unsalted butter, melted

1 cup raspberry preserves

1. Preheat the oven to 350°. Butter a 9-inch rectanglular baking pan and line the bottom and sides with parchment paper.

2. In a large bowl, whisk the flour with the rolled oats, sugars, salt, baking soda and pecans. Using a wooden spoon, stir in the melted butter until the mixture is thoroughly combined.

3.  Press two-thirds of the oat mixture in an even layer on the bottom of the baking pan and top with the raspberry preserves. Sprinkle the preserves with the remaining oat mixture.

4. Bake the bars for about 45 minutes, until the top is golden brown. Transfer pan to a wire rack and let the granola bars cool completely, which takes about 3 hours. Cut into squares and serve.

The bars can be kept in an airtight container for up to 1 week or frozen.

adapted by All Things Beautiful