1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 1/4 cups white chocolate chunks or white vanilla baking chips
1 jar (12 oz) raspberry jam or preserves (3/4 cup)
1 teaspoon vegetable oil
1 Heat oven to 350°F. In ungreased 13×9-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 Bake 16 to 20 minutes or until light golden brown. Remove crust from oven. Spread jam evenly over crust. Return to oven; bake 10 minutes longer. Cool completely, about 1 hour. 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 bottom 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.
My friend Jen brought these to the cookie party. The original recipie came from Pillsbury. The Pillsbury recipie is available below.