|Red raspberries*||3||0||Combine. Heat on low until thickened. |
Stir as needed. Set aside.
|Total appr. wt.||5||2|
|Flour||1||8||Combine. Set aside.|
|Butter, softened||1||Cream together.|
|Peanut butter||1||Add to flour mixture. Gradually add to butter/sugar mixture.|
|Total appr. wt.||6|
|Chocolate chips||1||Add to 1 lb. 4 ozs. of cookie dough. Set aside.|
*Use fresh, IQF or straight pack frozen raspberries.
Instructions: Spread cookie dough, not including the topping, in two 18-in. by 26-in. pans. Evenly spread the raspberry filling over the dough. Crumble the topping over the filling. Bake at 325·F for about 40 minutes or until golden brown. Cut into 2-oz. bars.
Yields about 96, 2-oz. bars