- Makes 4 dozen
- Prep Time 20 min
- Cook Time 35 min
- 3 3/4 cups all-purpose flour, divided
- 1 tsp. salt
- 1 1/2 cups I Can’t Believe It’s Not Butter!® Original Spread
- 1 1/4 cups sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 jar (12 oz.) seedless raspberry preserves
- 1 cup chopped walnuts
Preheat oven to 350°.
Combine 3-1/2 cups flour and salt in medium bowl; set aside.
Beat I Can’t Believe It’s Not Butter!® Spread with sugar in large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in eggs and vanilla until blended. Gradually beat in flour mixture until blended; batter will be thick. Evenly spread 3/4 of the batter in ungreased 11 x 15-inch jelly-roll pan. Evenly spread jam over batter; sprinkle with walnuts. Stir remaining 1/4 cup flour into remaining batter; drop by rounded teaspoonfuls over top.
Bake 35 to 40 minutes until crust is golden brown. Cool completely on wire rack. To serve, cut into bars.