Friday, November 29, 2013

White Chocolate Raspberry Bars

· 1 (16.5 ounce) roll refrigerator sugar cookie dough
· 1 (12 ounce) bag of white chocolate chips
· 1 (12-ounce) jar raspberry jam

Preheat oven to 350 degrees. In a greased 9x13-inch pan, break up cookie dough. Press dough evenly in bottom of pan to form crust.
Sprinkle 1/3 of the bag of chocolate chips onto the crust and press firmly into dough. Bake for 16 to 20 minutes or until light golden brown. Remove crust from oven.
Spread jam evenly over the crust. Return to oven and bake 10 minutes. Cool for approximately 15 minutes.
Sprinkle remaining chocolate chips over crust and allow to fully cool before cutting into squares.

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