Delicious Dilemma Cookie Bar With NutsFrom mystic_river1 8 years ago
- 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated sugar cookie Bar Dough shopping list
- 1/2 cup seedless red raspberry jam shopping list
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided shopping list
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-sweet chocolate Mini Morsels, divided shopping list
- 1 pkg. (8 oz.) cream cheese, softened shopping list
- 1/4 cup granulated sugar shopping list
- 1 large egg shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup slivered almonds shopping list
How to make it
- PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan.
- PLACE bar in prepared 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 morsels and 2/3 cup mini morsels over the jam.
- BEAT cream cheese and sugar in medium mixer bowl until smooth. Add egg and vanilla extract; beat until combined. Spread cream cheese mixture over the morsels. Sprinkle the top with remaining 1/3 cup morsels and almonds.
- BAKE for 35 to 40 minutes 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.
The Cookmystic_river1 Bradenton, Florida
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