While I was staking out the Red Crossbill at a neighbor's house, I learned that Weis Ecology Center was having a Christmas tree sale as a fundraiser. In addition to the tree yard, they were also having arts and crafts for the kids and a bake sale. I rushed home to bake chocolate bear cookies and these fabulous red and white bars. I don't make as many holiday cookies as I used to, goodness knows, what with the price of ingredients these days, but these holiday bars as part of my repetoire and great as gifts, for cookies exchanges and fundraising bake sales. They freeze great too, I have often frozen them for weeks.
1 ½ cups sugar
1 ½ cups butter, softened
1 teaspoon salt
2 teaspoon vanilla
4 cups flour
1 18oz jar of red raspberry preserves (I use seedless Polaner)
1 cup white chocolate chips (I use an entire bag of Ghirardelli white)
Heat over to 350. Combine sugar, butter, salt and vanilla in large mixing bowl. Beat at medium speed, scraping often, until well mixed (1-2 minutes). Reduce speed to low. Beat, adding flour 1 cup at a time and scraping often, until mixture is crumbly. Remove 1 cup of the crumb mixture and set aside. Add eggs to the mixture in the bowl; beat until mixture forms a dough. Press the dough into an ungreased 13X9-inch baking pan. Bake for 30 minutes or until lightly browned. Spread preserves over the hot, partially baked bars. Sprinkle the chips over the jam. Sprinkle the reserved crumb mixture over the top. Return to oven and continue baking for another 20-25 minutes or until topping is lightly browned. Cool completely. Cut into bars. Makes 48 bars.