White Chocolate-Raspberry Bars
Makes: 36 bars
Prep Time: 20 min.
Baking Time: 30 min.
Cooling Time: 1
hr. 20 min.
roll (16.5 oz) refrigerated sugar cookies
- 1 1/4 cups white chocolate chunks
or white vanilla baking chips
jar (12 oz) raspberry jam or preserves (3/4 cup)
teaspoon vegetable oil
Preheat oven to 350-degrees F.
ungreased 13x9-inch pan, break up cookie dough.
floured fingers, you want to press dough evenly in bottom of
pan to form crust.
1 cup of the white chocolate chunks over crust; press firmly
16 to 20 minutes or until light golden brown. Remove crust
jam evenly over crust. Return to oven and bake 10 minutes
completely, about 1 hour.
small resealable food-storage plastic bag, place remaining 1/4
cup white chocolate chunks and the oil; partially seal bag.
on High 30 seconds. Squeeze bag until chunks are smooth.
If necessary, microwave 15 to 30 seconds longer.
small hole in bottom corner of bag. Squeeze bag gently
to drizzle white chocolate over bars.
until chocolate is set, about 20 minutes.
bars, cut into 6 rows by 6 rows. Serve at room temperature
High Altitude (3500-6500 ft):
Bake crust 18 to 21 minutes.
Page 1 of 1