Desserts
Key Ingredients
Toll House
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Sugar Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels 10 oz
NET WT 10 oz (283 g)
Ingredients
- 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
- 1/2 cup seedless red raspberry jam
- 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
- 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
- 1 package (8 ounces) cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup slivered almonds
Make It
Step 1
Preheat oven to 325° F. Grease 13 x 9-inch baking pan.
Step 2
Place sugar cookie bar dough 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.
Step 3
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.
Step 4
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 2/3 cup morsels (white and mini) and slivered almonds.
Step 5
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.
