White Chocolate-Raspberry Bars

  4 reviews


roll Pillsbury™ 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


  1. 1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. 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.
  2. 2 Bake 16 to 20 minutes or until light golden brown. Spread jam evenly over crust. Bake 10 minutes longer. Cool completely, about 1 hour.
  3. 3 In small resealable food-storage plastic bag, place remaining 1/4 cup white chocolate chunks and the oil; partially seal bag. Microwave on High 30 seconds. Squeeze bag until chunks are smooth. If necessary, microwave 15 to 30 seconds longer. Cut small hole in 1 corner of bag. Squeeze bag gently to drizzle white chocolate over bars. Refrigerate until chocolate is set, about 20 minutes. For bars, cut into 6 rows by 6 rows. Serve at room temperature.




Nutrition Information

Recipe Step Photos

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