Refrigerated Sugar Cookie Dough, white chocolate chips, your favorite raspberry jam, or preserves, come together to create these sinfully delicious Raspberry White Chocolate Cookie Bars!
Okay Friends! You know I’m a huge lover of Raspberries and Any cookie that sports jam as one of it’s main ingredients! So it should come as no surprise that I’m crazy about these Raspberry White Chocolate Bars!
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I meant to get this recipe published before the Christmas Holidays. I meant to do a lot of things before Christmas…and then it was Christmas! Pa-rum-pum-pum-pum!!!
However, the good thing about a Raspberry White Chocolate Cookie…they can be a Valentine Bar Cookie! (Que the cheering and Cherubs!) They can even be a “I need happiness in my life” cookie! We don’t have to limit them to Holidays only.
I found this recipe in an old Pillsbury Cookbook. One of those little “magazine” cookbooks they sell at the check-out line in the grocery store. It’s a quick easy recipe. Even the kids can help you make them. Who doesn’t like smooshing cookie dough in the bottom of the baking pan?!! (Sneaking a little bit here and there!)
How To Make Easy Raspberry White Chocolate Bars
With only four simple ingredients and a 9 x 13 baking dish you can whip up a batch of these delicious Raspberry Bar Cookies in minutes!
- 1 (18-oz.) roll refrigerated sugar cookie dough
- 1¼ cups white chocolate chunks or white chocolate chips
- 1 (12-oz) jar (¾ cup) raspberry jam or preserves
- 1 teaspoon vegetable oil
How To Make The Crust
Preheat oven to 350°F. Break up cookie dough into ungreased 13 x 9 inch pan. With floured fingers, press dough evenly in bottom of pan to form the crust for these delicious cookies.
Sprinkle 1 cup of white chocolate chunks, or chips, over crust; press firmly into the dough.
Let’s hit the “pause button” for a second! At this point you could add 1/2 cup chopped macadamia nuts. It’s the first thing we said in the “test kitchen” after making these bars! “They’d be AWESOME with macadamia nuts”!! They would be too! I’m for sure adding them to my next batch!
Bake at 350°F. for 16 to 20 minutes or until lightly golden brown. Note the crust is slightly crackly, a little darker around the edges, and “lightly” golden on top!
TIP: DO NOT OVER BAKE THE Crust at this point! It’s going back in the oven in just a minute!
Adding Raspberry Topping
Remove partially baked crust from the oven. Spread your favorite raspberry jam evenly over the crust.
Let’s talk “Jam”. I recommend using a high quality Raspberry Jam. The recipe calls for ¾ a cup. I prefer a bit more jam on my cookie. Keeping that in mind…I added 1 cup of jam and they were Ah-mazing! So don’t be afraid to add a little more of the sweet stuff if you’re a jam lover too!
Once the jam is spread evenly over the crust, return to the oven; bake an additional 10 minutes.
Cool 1 hour or until completely cool.
White Chocolate Drizzle
Once the cookies have cooled place the remaining ¼ cup of white chocolate chips in a small resealable plastic bag. Add 1 teaspoon vegetable oil. Partially seal the bag.
Microwave on High for 30 seconds. Gently knead the bag until chips are smooth and completely melted.
TIP: If necessary, microwave an additional 15 to 30 seconds.
Cut a small hole in the bottom corner of the bag. Squeeze bag gently to drizzle white chocolate over bars.
Refrigerate about 20 minutes or until chocolate is set. Cut into 48 bars. Serve at room temperature.
These are a very sweet treat. I recommend cutting into smaller bars so that you get the full 2 dozen this recipe makes. Your guests can always go back for another and it’s a shame to waste such a decadent treat!
I love the “Blondie” Cookie crust on the bottom with the subtle sweet/tart raspberry on top. The garnish of the white chocolate drizzle makes for the perfect presentation while helping to slightly cover the sticky raspberry topping.
From the first bite we were swooning! We communicated our delight with nodding, mumbles, and sighs between each taste. When a cookie is THAT good, you don’t need words…it’s worth making!
Frequently Asked Questions
- Can the Cookie Bars be frozen? Yes! Store in an air tight container with wax paper between the layers to keep them from sticking together. Freeze up to one month. Remove 30 minutes before serving.
- Can I use White Chocolate Macadamia Nut Refrigerator Cookie Dough? Yes! You will need 2 packages of cookie dough. It is a little more difficult to “smoosh” with the chocolate chips and nuts already in the dough, but you can do it. Also keep in mind that the cookie will taste a bit more like a “chocolate chip cookie” than the sugar cookie.
- Can a different type of jam be used? YES! This recipe works well with any type of preserve or jam. I suggest trying cherry, triple berry, or apricot! Just to name a few.
- Can I use Jelly in place of jam or preserves? No! Jelly is made with gelatin and the juice of fruit. Jam, or preserves, have chunks and bits of fruit and more substance. Jelly will melt and become runny in the baking process. Jellies, when warmed are great for glazing. Stick with jam in this recipe for a successful bar cookie.
Other Favorite Holiday Treats from Christmas to Valentines!
- English Toffee Almond Roca Recipe
- Cranberry White Chocolate Macadamia Nut Cookies
- Chocolate Raspberry Filled Cupcakes with Raspberry Buttercream Frosting
- Mini Fruit Tartlets with Vanilla Cream Filling
- Easy Homemade Cream Puffs
- Individual Raspberry Cookie Crumbles
- White Chocolate Raspberry Cheesecake from My Recipe Treasures
- Valentines Day Sugar Cookies from Art From My Table
As always, Thanks for stopping by and visiting my Nest! I hope you enjoy this recipe as much as we do! Have a Great Week and Come Back Soon!
- 1 (18 - oz.) roll refrigerated sugar cookie dough
- 1¼ cups white chocolate chunks or white vanilla chips
- 1 (12 - oz.) jar (¾ cup) raspberry jam or preserves
- 1 teaspoon vegetable oil
- Heat oven to 350°F. Break up cookie dough into ungreased 13 x 9 inch pan. 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.
- Bake at 350°F. for 16 to 20 minutes or until light golden brown.
- Remove partially baked crust from oven. Spread jam evenly over crust. Return to oven; bake an additional 10 minutes. Cool 1 hour or until completely cooled.
- In small resealable plastic bag, combine remaining 1/4 cup white chocolate chunks and the oil; partially seal bag. Microwave on High for 30 seconds. Knead bag gently until chunks are smooth. If necessary microwave an additional 15 to 30 seconds.
- Cut small hole in bottom corner of bag. Squeeze bag gently to drizzle white chocolate over bars. Refrigerate about 20 minutes or until chocolate is set. Cut into bars. Serve at Room Temperature.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Amount Per Serving: Calories: 105Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 9mgCarbohydrates: 16gFiber: 0gSugar: 12gProtein: 1g