Orange Marmalade Cream Cheese Bars

Source: The Joy of Cookies

A nutty shortbread crust topped with orange marmalade and cream cheese.

3/4 cup butter, softened
3/4 cup granulated sugar
1/4 teaspoon salt
2 cups all-purpose lour
1 1/3 cups pecans, toasted, chopped, divided
12 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1 1/2 cups orange marmalade

Heat oven to 350 degrees F. Butter a 9 x 13-inch pan.

Beat together butter, sugar and salt until light and fluffy. Add flour 1/2 cup at a time and mix until well blended. Stir in 1 cup of the nuts (mixture will be crumbly). Place 1 cup of mixture in small bowl and add remaining 1/3 cup nuts. Set aside for topping.

Press remaining mixture over bottom of buttered pan. Bake 15 minutes. Cool.

Beat cream cheese in large mixing bowl until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and 3/4 cup of the marmalade. Spread cooled cookie base with remaining 3/4 c marmalade. Pour cream cheese mixture over top, spreading evenly. Top with reserved nut mixture. Bake 20-25 minutes or until center looks set. Cool to room temperature in pan on rack. Cover and refrigerate 3 hours.

Cut into 24 squares. Refrigerate airtight up to 5 days.