White Chocolate-Raspberry Bars

Heat oven to 350°F. In medium bowl, mix cookie dough, cream cheese and flour. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reserve 1/2 cup cookie dough mixture; set aside. Stir 1/2 cup of the white vanilla baking chips into remaining dough. Press dough with chips into ungreased 9-inch square pan.

Bake 20 minutes; cool 2 minutes. Carefully spread jam evenly over crust, to within 1/4-inch from the edges, and drop remaining cookie dough by heaping teaspoonfuls on top. Bake 21 to 26 minutes or until cookie dough is golden brown on top and deep golden brown around edges. Cool completely, about 1 hour 30 minutes.

In small microwavable bowl, microwave remaining 1/4 cup white vanilla baking chips uncovered on Medium (50%) 30 seconds; stir and continue heating in 15-second increments, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag. Cut small hole in 1 corner of bag. Drizzle melted chips on top of bars. Refrigerate until drizzle is set, about 20 minutes.

For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.