Having finally purchased a food processor, Diane was eager to create a dessert using it. “I read all the food processor recipes and came up with this one,” she says. It uses walnuts and cherry preserves, a combo favored by her family. If you’re not a fan of the cherry flavor, Diane suggests substituting fig preserves.

 
1 1/4 cups coarsely chopped walnuts, toasted*
2 1/4 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons butter, chilled, cut up
1 egg, beaten
1 teaspoon vanilla extract
1 1/2 cups cherry preserves
Powdered sugar for sprinkling
 
1 Heat oven to 350˚F. Spray 9-inch square baking pan with cooking spray. Pulse walnuts in food processor until chopped to medium consistency. Add flour, sugar, baking soda and salt; pulse to combine. Add butter; pulse until mixture resembles coarse crumbs. Add egg and vanilla; pulse until blended and moistened.
 
2 Press 3 cups of the crumb mixture into bottom of pan; spread with preserves. Sprinkle remaining 2 cups crumb mixture over preserves, squeezing slightly to form clumps.
 
3 Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack. Sprinkle with powdered sugar just before serving.
 
24 bars
 
PER BAR: 220 calories, 11 g total fat (4.5 g saturated fat), 2.5 g protein, 28 g carbohydrate, 25 mg cholesterol, 120 mg sodium, 1 g fiber
 
TIP *To toast walnuts, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until pale brown and fragrant. Cool.