White Chocolate Raspberry Swirl Bars

2 cups all-purpose flour
1 1/2 cups sugar
1 tbsp baking powder
1/2 cup non-fat dry milk
2 eggs
1/3 cup vegetable oil
1 tsp vanilla extract
1 (14 oz) can sweetened condensed milk
1 cup white chocolate chips
1/4 cup butter
3/4 cup Solo Raspberry Cake and Pastry Filling


Directions:

In a large bowl, combine the flour, sugar, baking powder, and dry milk. Stir in the eggs and oil.. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking pan. Set remaining cake mixture aside.

In a microwave-safe bowl, combine the condensed milk, white chocolate chips and butter. Heat uncovered until chips and butter are melted. Stir until smooth. Pour over the crust.

Drop tablespoons of raspberry filling evenly over the white chocolate layer. Using a knife, drag the knife through the raspberry dollops, creating a swirl effect.

Drop teaspoonfuls of remaining cake mixture over the raspberry layer. Bake at 350 F for 20-25 minutes or until lightly browned. Cool before cutting.

Optional: Garnish bars with drizzled melted white chocolate.

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