Raspberry White Chocolate Cookie Bars

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4 reviews

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Tangy jam and sweet white chocolate are the perfect combination for these ultra-easy cookie bars.

1 Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In medium bowl, mix cookie dough, flour and oats until crumbly and well combined. Press half the mixture into bottom of pan. Bake 15 minutes.
2 Spread preserves over base. Top with remaining cookie dough mixture. Bake 20 to 25 minutes longer or until golden brown. Cool completely, about 2 hours.
3 In small microwavable bowl, microwave white vanilla baking chips 30 seconds; stir. Continue to microwave in 15-second increments until chips can be stirred smooth. Stir in the oil until well combined. Drizzle over top of bars. Cut into 4 rows by 4 rows.

1 Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In medium bowl, mix cookie dough, flour and oats until crumbly and well combined. Press half the mixture into bottom of pan. Bake 15 minutes.
2 Spread preserves over base. Top with remaining cookie dough mixture. Bake 20 to 25 minutes longer or until golden brown. Cool completely, about 2 hours.
3 In small microwavable bowl, microwave white vanilla baking chips 30 seconds; stir. Continue to microwave in 15-second increments until chips can be stirred smooth. Stir in the oil until well combined. Drizzle over top of bars. Cut into 4 rows by 4 rows.

Swap the raspberry preserves for your favorite flavor of fruit preserves, such as blueberry or strawberry.

Store bars in resealable food-storage plastic bag or plastic storage container for up to 3 days.

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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