member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Debbie Wharton Howell      

Recipe Categories:

    Delicious Dilemma


    Source of Recipe


    very best baking


    Recipe Introduction


    An easy bar cookie that uses NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough for the crust and raspberry jam, NESTLÉ® TOLL HOUSE® Premier White Morsels and Semi-Sweet Chocolate Mini Morsels for the filling. Developed by Susan Losapio of Freehold, NJ.


    List of Ingredients


    • •1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
    • •1/2 cup seedless red raspberry jam
    • •1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
    • •1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
    • •1 pkg. (8 oz.) cream cheese, softened
    • •1/4 cup granulated sugar
    • •1 large egg
    • •1 teaspoon vanilla extract
    • •1 cup slivered almonds


    Instructions


    1. PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan.

    2. PLACE bar in prepared baking pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and one inch up side of pan.

    3. STIR raspberry jam in small bowl until smooth. Spread the jam evenly over the dough leaving a 1/2-inch border. Sprinkle 2/3 cup white morsels and 2/3 cup mini morsels over the jam.

    4. BEAT cream cheese and sugar in medium mixer bowl until smooth. Add egg and vanilla extract; beat until combined. Spread cream cheese mixture over the morsels. Sprinkle the top with remaining 1/3 cup morsels and almonds.

    5. BAKE for 35 to 40 minutes or until sides are golden brown and center is set. Cool completely in pan on wire rack. Refrigerate for at least 2 hours. Cut into bars.


    Final Comments


    Yields: 24 servings

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â