Preheat oven to 350°F. Mix 1-1/2 cups of the flour, the margarine and 1/3 cup of the brown sugar in small bowl with electric mixer on low speed until well blended. Press mixture firmly onto bottom of ungreased 13x9-inch baking pan. Bake 18 to 20 min. or until lightly browned. Spread preserves onto crust; set aside.
Mix remaining 1/4 cup flour, remaining 1 cup brown sugar, the egg product, baking powder and salt until well blended. Spread evenly over raspberry layer; sprinkle with walnuts.
Bake 18 to 20 min. or until golden brown. Cool. Drizzle with Powdered Sugar Glaze. Cut into 32 bars. Store in tightly covered container in refrigerator.
These tasty bars are great for serving at a holiday party or for sharing at a cookie exchange.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 1 bar each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.