White Chocolate Raspberry Bars

Preheat your oven to 350°F and grease a 9x13-inch baking pan with butter or cooking spray.
In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated, then gradually mix in the flour until just combined—the dough will be thick and slightly crumbly.
Press two-thirds of the dough evenly into the bottom of the prepared pan using your fingers or the back of a spoon.
Spread the raspberry jam over the dough layer, leaving a 1/2-inch border around the edges to prevent sticking.
Sprinkle the white chocolate chips and chopped pecans over the jam, then crumble the remaining dough evenly over the top.
Bake for 25-30 minutes, or until the edges are golden brown and the top is lightly firm to the touch.
Let cool completely in the pan on a wire rack before cutting into bars—about 1-2 hours.