White Chocolate-Raspberry Bars

By kbwinson

These are delicious, rich cookie bars, originally made by my friend and colleague, Lisa Harris. Mmm.

Ingredients

• 1 (18 oz) roll refrigerated sugar cookie dough
• 1 1/4 cups white chocolate chunks or white vanilla chips
• 1 (12 oz) jar (3/4 cup) raspberry jam or preserves
• 1 tsp vegetable oil

Details

Servings 48

Preparation

Step 1

Preheat oven to 350F. Break up cookie dough into ungreased 13x9 inch pan. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle 1 cup of the white chocolate chunks over crust; press firmly into dough.

Bake at 350F for 16-20 minutes or until light golden brown.

Remove partially baked crust from oven. Spread jam evenly 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 cup white chocolate chunks and the oil; partially seal bag. Microwave on high for 30 seconds. Squeeze bag until chunks are smooth. If necessary, microwave an additional 15-30 seconds.

Cut small hole in bottom corner of bag. Squeeze bag gently to drizzle white chocolate over bars. Refrigerate about 20 minutes or until chocolate is set. Cut into bars. Serve at room temperature.