Anna Ginsberg | Food Editor
1 package (16 ounces) refrigerated white chip macadamia flavored cookie dough
4 ounces white chocolate, chopped
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup raspberry preserves
- Preheat oven to 325 degrees. Line a 13-by-9-inch metal pan with nonstick foil or parchment paper.
- Separate cookie dough portions and spread evenly across the bottom of the pan. Press together to form a crust that covers the bottom of the pan.
- Put the white chocolate in a microwave-safe bowl and heat at 50 percent power, stirring every 30 seconds until melted and smooth..
- In a large bowl, beat cream cheese and sugar with an electric mixer. Stir in melted white chocolate. With mixer on low speed, add eggs one at a time, beating gently until mixed. Add vanilla and stir until mixed. Do not overbeat.
- Pour mixture over unbaked cookie dough.
- Place raspberry preserves in a small dish and microwave for about 10 seconds to soften. Spoon gobs of raspberry over cream cheese mixture and swirl through for marbled effect.
- Bake 37-40 minutes or until edges brown slightly. Center of bars will be slightly wiggly.
- Let cool at room temperature for 2 hours, then transfer to refrigerator to chill thoroughly.
- When bars are chilled, lift from pan by grasping foil or parchment. Set on a cutting board and cut into 24 bars.
Servings: 24. Serving size: 1 bar. Per serving: 219 calories, 2.89 g protein, 12.09 g fat, 22.67 g carbohydrates, 0.48 g dietary fiber, 111 mg sodium, 9.82 g sugars, 41 mg cholesterol
