These Cookie Bars With White Chocolate and Raspberry are incredible. They’re oatmeal cookie bars with cream cheese and raspberry filling topped with white chocolate chips and oatmeal crumble topping. These are quick and will be everyone’s favorite at your next BBQ or family gathering. This is a fantastic cookie bar recipe!
This easy cookie bar recipe has several layers but don’t let that intimidate you. Two of the layers are single ingredients and the other layers come together so easy.
The bottom, an oatmeal cookie recipe is also the topping, boom, there are two of the layers. The white chocolate and cream cheese layer is simply melted white chocolate and softened cream cheese and the raspberry layer is a pre-made jam. They look complicated but let me assure you, they’re not but man, they sure are pretty and delicious!
I struggled in finding a name for these cuties. If you have a better idea, be sure to tell me in the comments. They could easily be a white chocolate cheesecake cookie bar with raspberry filling or simply oatmeal cookie bars.
How big of a plan does this recipe make? 12 by 17″
This recipe makes enough for a large metal baking sheet (12 by 17″) You can cut the recipe in half and bake in a 9 by 13″ glass baking dish or keep the recipe the same and use 2 9 by 13″ baking dishes if you don’t have a 12 by 17″ pan.
Can you make cookies in a glass pan?
Yes, cooking these cookie bars in a glass pan work great. This recipe calls for a pan almost twice the size so you’ll need to either cut the recipe in half or use (2) 9 by 13″ pans.
How do you cut cookie without them falling apart
Let the cookie bars cool in the pan until room temperature (~ 2 hours), chill in the fridge or freezer, then cut.
How To Make White Chocolate and Raspberry Cookie Bars
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Preheat the oven to 350 degrees.
For The Oatmeal Cookie Layer
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In a large mixing bowl or electric mixer, cream together the butter and sugar until light and fluffy. Add the flour, oats, salt, and baking soda. Mix until combined. The mixture should be a little crumbly.
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Pat 3/4 of the oatmeal cookie mixture into a 12 by 17″ baking pan. (Set the remaining cookie dough aside) Cook in a preheated oven for 8 minutes.
White Chocolate Cream Cheese Layer
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While the cookie mixture is baking, melt the white chocolate chips in the microwave.
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To melt the chocolate chips, add the white chocolate to a microwave-safe bowl and cook for 1 minute on 50% power. Stir, cook for an additional 30 seconds at a time on 50% power until the white chocolate is melted. Add the room temperature cream cheese to the white chocolate and cook again at 50% power until soft and you can easily stir them together.
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When the cookie bars have cooked 8 minutes, take them out of the oven and spread the cream cheese mixture on the cookie bars.
Raspberry Layer
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In another microwave safe bowl, add the raspberry jam. Cook in the microwave for 1 minute or until it’s easy to stir.
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Spread the jam on the cream cheese mixture.
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Sprinkle the 1 cup of white chocolate chips on the jam. Sprinkle the remaining cookie dough on the white chocolate chips.
Baking the Cookie Bars
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Bake for an additional 20-22 minutes or until the edges are barely golden brown.
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Let the cookie bars cool for about an hour or until room temperature. Cut into 24 bars and serve.
Ingredients
Oatmeal Bar Cookie Layer (makes enough for top and bottom layer)
- 2 cups Butter room tempreture
- 2 cups Brown Sugar light brown
- 3 cups Flour all-purpose
- 3 cups Oats regular rolled oats
- 1 tsp Salt
- 1 tsp Baking Soda
White Chocolate Cheesecake Layer
- 1 package White Chocolate Chips Ghirardelli work great
- 2 8 ounce Cream Cheese regular cream cheese at room tempreture
Raspberry Layer
- 1 1/2 cup Raspberry Jam your favorite brand, I used Smuckers
Other Ingredients
- 1 cup White chocolate Chips Ghirardelli work great
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl or electric mixer, cream together the butter and sugar until light and fluffy. Add the flour, oats, salt, and baking soda. Mix until combined. The mixture should be a little crumbly.
- Pat 3/4 of the oatmeal cookie mixture into a 12 by 17" baking pan. (Set the remaining cookie dough aside) Cook in a preheated oven for 8 minutes.
- While the cookie mixture is baking, melt the white chocolate chips in the microwave.
- To melt the chocolate chips, add the white chocolate to a microwave safe bowl and cook for 1 minute on 50% power. Stir, cook for an additional 30 seconds at a time on 50% power until the white chocolate is melted. Add the room temperature cream cheese to the white chocolate and cook again at 50% power until soft and you can easily stir them together.
- When the cookie bars have cooked 8 minutes, take them out of the oven and spread the cream cheese mixture on the cookie bars.
- In another microwave safe bowl, add the raspberry jam. Cook in the microwave for 1 minute or until it's easy to stir.
- Spread the jam on the cream cheese mixture.
- Sprinkle the 1 cup of white chocolate chips on the jam. Sprinkle the remaining cookie dough on the white chocolate chips.
- Bake for an additional 20-22 minutes or until the edges are barely golden brown.
- Let the cookie bars cool for about an hour or until room temperature. Cut into 24 bars and serve, enjoy!
The Best Cookie Bars Recipes:
Caramel Peanut Butter Cookie Bars
White Chocolate and Raspberry Cookie Bars
Coconut Lime Sugar Cookie Bars
Reeses Peanut Butter Cereal Bars
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These Cookie Bars With White Chocolate and Raspberry are incredible. They’re oatmeal cookie bars with cream cheese and raspberry filling topped with white chocolate chips and oatmeal crumble topping. These are quick and will be everyone’s favorite at your next BBQ or family gathering. This is a fantastic cookie bar recipe!
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