Ingredients
1
pouch (14 oz) Betty Crocker™ White Chip Macadamia Nut Cookie Mix
1
cup Gold Medal™ all-purpose flour
3/4
cup butter, softened
1
egg
3/4
cup raspberry jam
Preparation
Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.
In medium bowl, mix bar mix and flour. Add softened butter and egg; mix well. Press 2 1/2 cups of the mixture in bottom of pan. Spread raspberry jam on top to within 1/2 inch from sides of pan. Crumble remaining mixture evenly over top of jam layer.
Bake 35 to 40 minutes or until golden brown. Cool completely, about 2 hours.
