Jingle Bell Bars
1/2 C. margarine
1 c. packed brown sugar
2 C. flour
1 c. chopped nuts (optional)
1(10 or.) jar strawberry preserves
2 (2 oz.) sqs. vanilla almond bark, melted
Beat margarine and sugar until light and fluffy. Blend in egg. Add flour and mix well. Stir in nuts, if desired. Reserve 1-1/2 cups mix; press remaining mix onto bottom of greased 13 x 9 inch baking pan.
Spread with preserves to within 1/4 inch of outer edge of pan. Sprinkle with reserved margarine mixture. Bake at 400* for 25 minutes; cool. Drizzle with melted almond bark. Cool; cut into bars.
Variations: Substitute 1/2 cup semi sweet chocolate chips for almond bark. Chill until chocolate is set. Cut into bars. Substitute red raspberry pre-serves for strawberry preserves.