Pretty, quick to make, and festive on a cookie tray. Ingredients 1 18 oz. roll Refrigerated sugar cookie dough (or a batch of homemade sugar cookie dough that makes about 3 dozen cookies) 1 1/4 cups White chocolate chips divided (1 cup, 1/4 cup) 3/4 cup Raspberry jam (one 12 oz. jar) 1 tsp. Vegetable oil

Instructions
Heat oven to 350. Break up cookie dough into a greased 9x13 pan. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle 1 cup of the white chocolate chips over crust. Press firmly into dough. Bake for 16-20 minutes or until light golden brown.

Remove partially baked crust from oven. Spread jam evenly over crust. Return to oven; baken additional 10 minutes. Cool completely (approx. 1 hour).

In small ziploc sandwich bag, combine remaining 1/4 cup white chocolate chips and the oil. Partially seal bag. Microwave on high for 30 seconds. Knead bag until melted chocolate is smooth--NO lumps. Microwave in 15 second increments if not fully melted. Cut small hole in bottom corner of bag and drizzle over bars. Refrigerate until chocolate is set.

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Yields: 24 Bars