White Chocolate Raspberry Bars

By 11650

Ingredients

• 1- 18 oz roll refrigerated sugar cookie dough
• 1 1/4 C white chocoalte chunks or white vanilla chips
• 1 (12 oz) jar (3/4 c) raspberry jam or preserves
• 1 t vegetable oil

Preparation

Step 1

Heat oven to 350 degrees. Break up cookie dough into ungreased 9x13 pan. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle 1 C of the white chocolate chunks over crust; press firmly into dough.
Bake at 350 degrees for 16-20 minutes or until light golden brown.
Remove partially baked crust from oven. Spread jam over crust. Return to oven; bake additional 10 minutes. Cool 1 hour or until completely cooled.
In small resealable plastic bag, combine remaining 1/4 C white chocolate chunks and the oil; partially seal bag. Microwave on high for 30 seconds. Squeeze bag until chunks are smooth. Cut small hole in bottom corner of bag and squeeze bag gently to drizzle over bars. Refrigerate about 20 minutes or until chocolate is set. Cut into bars. Serve at room temperature.