2-1/2 cups flour
1 cup sugar
3/4 cup finely chopped pecans
1 cup butter, softened
1 egg
1 jar (12 ounces) seedless red raspberry jam
1-2/3 cups semisweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, pecans, butter and egg; stir until crumbly. Set aside 1-1/2 cups of the pecan mixture.

Press the remaining pecan mixture into the bottom of a greased 13x9x2-inch baking pan. Spread the raspberry jam over all. Sprinkle with chocolate chips, then with the remaining crumb mixture.

Bake at 350 degrees for 35 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars. Makes 3 dozen bars.