Ingredients
- 1 (16 1/2 ounce) package refrigerated sugar cookie dough
- 12 cup seedless red raspberry jam
- 1 cup white chocolate chips
- divided
- 1 cup semisweet mini chocolate chips
- divided
- 14 cup sugar
- 1 (8 ounce) package cream cheese
- softened
- 1 large egg
- 1 teaspoon vanilla
- 1 cup slivered almonds
Instructions
- Place sugar cookie dough in a greased and floured 13 X 9 inch baking pan.
- Allow to soften for 5 to 10 minutes.
- Using fingertips, pat dough gently to cover bottom and one inch up side of pan.
- Stir raspberry jam in small bowl until smooth.
- Spread the jam evenly over the dough leaving a 1/2 inch border.
- Sprinkle 2/3 cup white chocolate chips and 2/3 cup mini chips over the jam.
- Beat cream cheese and sugar in medium bowl until smooth.
- Add egg and vanilla; beat until combined.
- Spread cream cheese mixture over chocolate chips.
- Sprinkle the top with remaining 1/3 cup white chocolate chips and 1/3 cup mini chips and almonds.
- Bake for 35-40 minutes at 325 degrees or until sides are golden brown and center is set.
- Cool completely in pan on wire rack.
- Refrigerate for at least 2 hours.
- Cut into bars.
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