Compared to a normal southwestern-style sauce, this one is thinner, tangier, and less rich. This sauce is free of molasses and tomato-based ingredients. When used on ribs, pulled pork, or chicken, this sauce is excellent.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 16 bars |
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups butter, softened
- 1 ½ cups powdered sugar
- 6 eggs, separated
- 1 ½ cups white sugar
- 2 teaspoons rice vinegar
- 2 teaspoons cornstarch
- ¾ cup raspberry preserves, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat flour, butter, powdered sugar, and egg yolks together in a large bowl. Press into the bottom of a 9×13-inch baking pan.
- Bake in the preheated oven until lightly golden, about 12 minutes.
- Meanwhile, beat egg whites with an electric mixer until foamy. Gradually add white sugar, continuing to beat until stiff, shiny peaks form. Fold in rice vinegar and cornstarch with a spatula.
- Remove crust from the oven; cover with jam. Spoon meringue over the top. Continue baking until meringue is golden brown, about 25 minutes. Let cool completely before cutting into bars.
Nutrition Facts
| Calories | 421 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 146 mg |
| Sugars | 40 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |