Raspberry White Chocolate Cookie Bars

By sklesley

Ingredients

• 1 roll Pillsbury™ refrigerated sugar cookies
• 1/3 cup all-purpose flour
• 1/3 cup old-fashioned oats
• 1/2 cup raspberry preserves
• 1/3 cup white vanilla baking chips
• 1/2 teaspoon vegetable or canola oil

Details

Servings 1
Cooking time 155mins
Adapted from pillsbury.com

Preparation

Step 1

Our Makers

See All Our Makers

We ♥ Makers

Must-Make Summer Bars

AddtoFavorites

AddtoFavorites

AddToGroceryList

AddToGroceryList

*Email Address:

Separate multiple email addresses with commas

*Your Email Address:

Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In medium bowl, mix cookie dough, flour and oats until crumbly and well combined. Press half the mixture into bottom of pan. Bake 15 minutes.

Spread preserves over base. Top with remaining cookie dough mixture. Bake 20 to 25 minutes longer or until golden brown. Cool completely, about 2 hours.

In small microwavable bowl, microwave white vanilla baking chips 30 seconds; stir. Continue to microwave in 15-second increments until chips can be stirred smooth. Stir in the oil until well combined. Drizzle over top of bars. Cut into 4 rows by 4 rows.

Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In medium bowl, mix cookie dough, flour and oats until crumbly and well combined. Press half the mixture into bottom of pan. Bake 15 minutes.

Spread preserves over base. Top with remaining cookie dough mixture. Bake 20 to 25 minutes longer or until golden brown. Cool completely, about 2 hours.

In small microwavable bowl, microwave white vanilla baking chips 30 seconds; stir. Continue to microwave in 15-second increments until chips can be stirred smooth. Stir in the oil until well combined. Drizzle over top of bars. Cut into 4 rows by 4 rows.

Wheaties