YIELD Makes about 32 bars
INGREDIENTS
1/2 cup (1 stick) butter, softened 1 cup all-purpose flour 1/2 cup packed light brown sugar 1/2 cup finely chopped pecans 1 package (8 ounces) cream cheese, softened 1/4 cup granulated sugar 1 egg 1 tablespoon milk 2 teaspoons grated lemon peel 1/3 cup currant jelly or seedless raspberry jamPREPARATION:
- Preheat oven to 350°F. Grease 9-inch square baking pan. Beat butter in medium bowl with electric mixer at medium speed until smooth. Add flour, brown sugar and pecans; beat at low speed until well blended. Press mixture into bottom and partially up sides of prepared pan.
- Bake about 15 minutes or until light brown. If sides of crust have slumped down, press back up and reshape with spoon. Let cool 5 minutes on wire rack.
- Meanwhile, beat cream cheese in large bowl with electric mixer at medium speed until smooth. Add granulated sugar, egg, milk and lemon peel; beat until well blended.
- Heat jelly in small saucepan over low heat 2 to 3 minutes or until smooth, stirring occasionally.
- Pour cream cheese mixture over crust. Drizzle jelly in 7 to 8 horizontal strips across filling with spoon. Swirl jelly through filling with knife to create marbled effect.
- Bake 20 to 25 minutes or until filling is set. Cool completely on wire rack before cutting into bars. Store in airtight container in refrigerator up to 1 week.