These fruity dessert bar cookies feature a buttery crumb crust topped with a mixture of raspberry preserves, dried cranberries, nuts and chocolate chips then drizzled with melted white chocolate.
1 cup butter, softened and cut into bits
2 cups flour
2/3 cup rolled oats
1/2 cup sugar
2 egg yolks
2/3 cup raspberry preserves
1/3 cup dried cranberries
1/3 cup unsalted mixed nuts (chopped)
1/3 cup chocolate chips
2 ounces white chocolate, melted
How to Make It
Preheat oven to 350°. Butter a 7- by 11-in. pan. In a food processor, whirl flour, oats, and sugar 10 seconds. Add 1 cup butter; whirl until mixture forms a ball. Set aside 1/2 cup of mixture. Whirl in yolks.
Press yolk mixture into pan. Spread with preserves. Sprinkle on cranberries, nuts, and chocolate chips, then press into dough. Form pea-size crumbs with reserved dough mixture; sprinkle over top.
Bake at 350° until topping is pale gold, 45 minutes. Cool on a rack; drizzle with melted white chocolate. Cut into 24 bars.