Raspberry Chocolate Bars
|Refrigerated sugar cookie dough||9 Ounce, refrigerated (1/2 Of A 18 Ounce Package Ready To Bake 10 Cookie Dough Rounds)|
|Seedless red raspberry jam||5 Ounce (1/2 Of A 10 Ounce Jar)|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs)|
|Uncooked quick cooking oats||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Tablespoon|
|Butter||1 Tablespoon, melted|
1. Preheat oven to 350°.
2. Press sugar cookie dough rounds evenly into bottom of a 9-inch square baking pan coated with cooking spray.
3. Place jam in a small microwave-safe bowl. Microwave at HIGH 30 seconds, stirring until smooth. Spread jam over cookie dough in pan, sprinkle with chocolate chips.
4. Combine oats, brown sugar, flour, and butter, toss well. Sprinkle over chocolate chips.
5. Bake at 350° for 30 minutes or until lightly browned. Cool in pan on a wire rack.