¾ cup butter or margarine, softened
¼ cup sugar
½ cup firmly packed brown sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups self-rising flour
¾ cup chopped pecans
2/3 cup raspberry jam
2 tablespoons lemon juice
¼ cup chopped pecans

Preheat oven to 325°F.  Spray an 11x7-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugars until light and fluffy; beat in egg yolks and vanilla.  Stir in flour and pecans.  Divide dough in half.

In a small bowl, stir together jam and lemon juice.
 

Press one half of the dough onto the bottom of prepared baking pan.  Spread jam mixture over the top.  Crumble remaining dough over the top; sprinkle with pecans.

Bake for 1 hour or until golden brown.  Cool in pan on a wire rack.  Cut into bars.

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