Shelly's Recipe

WHITE CHOCOLATE RASPBERRY BARS

Category: Bars

1 roll refrigerated sugar cookie dough
1 1/4 cups white chocolate chunks or chips
1 (12 oz) jar (3/4 cup) raspberry jam or preserves
1 tsp oil

Preheat oven to 350. Break up cookie dough into ungreased 13x9 inch baking pan with floured fingers. Press dough evenly in bottom of pan to form a crust. Sprinkle 1 cup white chocolate over crust. Press firmly into dough. Bake for 16-20 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 cup white chocolate and oil, partially seal bag. Microwave on high for 30 seconds. Squeeze bag until chips are smooth, if necessary, microwave an additional 15-30 seconds. Cut small hole in bottom corner of the bag. Squeeze bag gently to drizzle white chocolate over bars. Refrigerate about 20 minutes or until chocolate sets. Cut into bars. Serve at room temperature.