Raspberry Jam Bars

Step 1 -Adjust a rack to the middle of the oven.

Step 2 -Preheat the oven to 350 degrees F.

Step 3 -Cover the bottom and overlap the sides of an 8-inch square baking dish with heavy-duty aluminum foil. Then, coat the foil with nonstick cooking spray.

Step 4 -Add the pecans, the flour, the coconut flakes, the rolled oats, the salt, and the baking powder to a food processor and blend until it forms a fine, sand-like texture.

Step 5 -In a large bowl, add the butter, the granulated sugar, and the brown sugar and beat with an electric hand mixture until light and creamy, about 2-3 minutes.

Step 6 -Add the egg to the sugar mixture and beat until well-combined.

Step 7 -Add the flour mixture to the butter mixture and beat on low speed until just combined and sticky.

Step 8 -Use an offset spatula to evenly spread 2/3 of the dough on the bottom of the prepared baking dish.

Step 9 -Use a spoon to spread the raspberry jam over the dough, leaving a 1/4-inch border bare.

Step 10 -Use your clean fingers to pinch off the remaining dough mixture in 1-inch clumps, and evenly scatter the dough clumps over the top of the raspberry jam. It's fine for it to not be completely covered.

Step 11 -Bake the bars until the topping is golden-brown, about 35 minutes.

Step 12 -Let the bars cool on a wire rack, about 15 minutes.

Step 13 -Use the aluminum foil overhang to lift the bars out of the pan and onto a flat surface.

Step 14 -Pull the aluminum foil away from the sides of the bars and let them sit until they are completely cool, about 2 hours.

Step 15 -Cut into serving-size pieces and serve.