Peach and Pecan Squares

Ingredients:

Base:
1 cup (250 mL) Robin Hood® All-Purpose Flour
1/2 cup (125 mL) sugar
1/2 cup (125 mL) chilled butter, cubed
Filling & Topping:
3/4 cup (175 mL) Smuckers® Pure Peach Jam (or any variety)
2 egg whites
3 tbsp (45 mL) sugar
2 cups (500 mL) chopped toasted pecans

Directions:

1. Line 13 X 9-inch (34 X 22-cm) baking pan with foil, leaving overhang to be able to lift out and grease.
2. In bowl, combine flour and ½ cup (125 mL) sugar; with pastry blender, cut in butter until crumbly.
3. Press evenly in bottom of prepared pan and bake at 350°F (180°C) for about 15 minutes or until lightly browned; cool slightly.
4. In small bowl, beat egg whites until soft peaks form; gradually beat in 3 tbsp (45 mL) sugar until stiff and glossy.
5. Fold in 1 cup (250 mL) chopped nuts.
6. Spread jam over shortbread layer and drop spoonfuls of meringue over jam; spread gently and evenly. Sprinkle with remaining nuts.
7. Return to oven and bake 25 to 30 minutes or until top is lightly browned.
8. Cool completely before cutting into squares.

Featured Products:

Smucker’s^® Pure Peach Jam

Robin Hood® All Purpose Flour