S.C. State Fair winning recipe

Helen Mavroftas of Columbia, first place, South Carolina State Fair

Pucker Up Raspberry Lemon Walnut Bars

Shortbread Base:

1 1/2 sticks (3/4 cup) unsalted butter

2 cups all-purpose flour

1/2 cup packed light brown sugar

1/2 cup walnuts

1/2 teaspoon salt

Filling:

16 oz. cream cheese

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

1/2 cup fresh lemon juice

2 eggs

1 teaspoon vanilla extract

3/4 cup raspberry preserves

Garnish:

Sprinkle with powdered sugar

Preheat oven to 350 degrees.

Cut butter into 1/2 -inch pieces. In food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a lightly greased 13" x 9" x 2" baking pan. With a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking prepare topping.

In a bowl, whisk cream cheese until smooth. Gradually beat in Eagle Brand. Add eggs until just combined. Stir in lemon juice and vanilla.

Evenly spread preserves over hot shortbread and pour Eagle Brand mixture over it. Bake in middle of oven until slightly puffed about 25 to 30 minutes. Cool completely in pan and cut into bars.