White Chocolate-Raspberry Bars - Kraft Recipes Top
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White Chocolate-Raspberry Bars

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  • Preheat oven at 350 degrees F. 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 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 small resealable plastic bag, combine remaining 1/4 cup white chocolate chunks and oil; partially seal bag. Microwave on high for 30 seconds. Squeeze bag until chunks are smooth. If necessary, microwave an additional 15 to 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.

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