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    White Chocolate Raspberry Bars


    Source of Recipe


    Aunt Saunny

    1 (18 oz) roll refrigerated sugar cookie dough
    1 1/4 c. white chocolate chunks or chips
    1 (12 oz) jar (3/4 c.)raspberry jam or preserves
    1 teaspoon oil

    Heat oven to 350. Break up cookie dough into ungreased 13x9 inch pan. With floured fingers, press dough evenly in bottom of pan to form a crust. Sprinkle 1 cup of the white chocolate over crust; press firmly into the dough.Bake at 350 for 16 to 20 minutes or until light golden brown.

    Remove partially baked crust from oven. Spread jam evenly over crust.

    Return to oven; bake an additional 10 minutes. Cool 1 hour or until completely cooled.

    In a small resealable plastic bag, combine remaining 1/4 c. white chips and oil; partially seal bag. Microwave on High for 30 seconds. Squeeze bag until chips are smooth. If necessary, microwave an additional 15 to 30 seconds. Cut small hole in bottom corner of the bag. Squeeze bag gently to drizzle white chocolate over bars. Refrigerate around 20 minutes or until chocolate is set. Cut into bars. Serve at room temperature.
    Makes 36 bars
 

 

 

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