Strusel Strawberry Bars

(Courtesy of Better Homes and Gardens)

Ingredients:
1 1/2 c. butter, softened
2 c. granulated sugar
2 eggs
4 c. all-purpose flour
1 1/2 c. pecans, coarsely chopped
2 (10 oz. each) jars (2 cups) strawberry preserves or seedless red raspberry preserves
ICING:
1 c. sifted powedered sugar
1 Tbsp. milk
1/4 tsp. vanilla
Milk

Directions:
Preheat oven to 350 degrees.  Line a 9x13 baking pan with foil, allowing foil to extend over ends of pan; set aside.  In a large mixing bowl, beat butter and granulated sugar with an electric mixer on medium speed until combined, scraping sides of bowl occasionally.  Beat in eggs.  Beat in as much flour as you can with the mixer.  Stir in any remaining flour and the pecans (mixture will be crumbly).  Set aside 2 c. of the pecan mixture.

Press the remaining pecan mixture into the bottom of the prepared pan.  Bake crust for 15 minutes.  Remove from oven.  Carefully spread preserves to within 1/2 inch of the edges.  Sprinkle reserved pecan mixture on top of preserves.

Meanwhile, prepare the icing.  In a small bowl combine powdered sugar, milk and vanilla.  Stir in additional milk, 1 tsp. at a time, until icing is drizzling consistency.

Bake for 35 minutes more or until top is golden brown.  Cool in pan on a wire rack.  Drizzle with icing.  Use foil to lift uncut bars from pan; gently pull foil away from sides.  Cut into bars.

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