Recipe: Raspberry White Chocolate Bars (using raspberry preserves)

RASPBERRY WHITE CHOCOLATE BARS

1 1/2 cups sugar
1 1/2 cups (3 sticks) butter, softened
1 teaspoon salt
2 teaspoons vanilla
4 cups all-purpose flour
2 eggs
1 (18 ounce) jar red raspberry preserves
1 cup vanilla milk chips

Heat oven to 350 degrees F.

Combine sugar, butter, salt and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed, 1 to 2 minutes.

Reduce speed to low. Beat, adding flour 1 cup at a time and scraping bowl often until mixture is crumbly, 1 to 2 minutes. Remove 1 cup crumb mixture; set aside.

Add eggs to remaining crumb mixture in bowl; beat until mixture forms dough, 1 to 2 minutes. Press dough evenly into ungreased 13x9x2-inch baking pan.

Bake 30 minutes or until lightly browned.

Spread preserves over hot, partially baked dough. Sprinkle vanilla chips over preserves. Sprinkle with reserved crumb mixture.

Bake 20 to 25 more minutes or until topping is lightly browned. Cool completely. Cut into bars.

Source: Julie Rhyne, Houston winner in the Land O'Lakes Great American Family Cookie Swap