White chocolate & raspberry cookie bars
Makes: 10 bars
Ingredients
1 box NOMU minimakes Vanilla Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg, beaten
50g fresh raspberries, roughly chopped
50g white chocolate, chopped
Directions
Preheat your oven to 160°C (fan-assisted convection). Grease and line a 21 x 11cm loaf tin with baking paper.
Whisk together the butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) along with the raspberries and chocolate and stir to form a soft dough. Â
Spread the dough evenly into the prepared tin and bake for about 20 minutes or until the edges are puffed and golden but the center is still fudgy.
Allow to cool in the tin for at least 15 minutes before removing and slicing into bars.
Tip: The fresh raspberries in these cookie bars balances out the sweetness of the white chocolate.
Ingredients
1 box NOMU minimakes Vanilla Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg, beaten
50g fresh raspberries, roughly chopped
50g white chocolate, chopped
Directions
Preheat your oven to 160°C (fan-assisted convection). Grease and line a 21 x 11cm loaf tin with baking paper.
Whisk together the butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) along with the raspberries and chocolate and stir to form a soft dough. Â
Spread the dough evenly into the prepared tin and bake for about 20 minutes or until the edges are puffed and golden but the center is still fudgy.
Allow to cool in the tin for at least 15 minutes before removing and slicing into bars.
Tip: The fresh raspberries in these cookie bars balances out the sweetness of the white chocolate.
Ingredients
1 box NOMU minimakes Vanilla Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg, beaten
50g fresh raspberries, roughly chopped
50g white chocolate, chopped
Directions
Preheat your oven to 160°C (fan-assisted convection). Grease and line a 21 x 11cm loaf tin with baking paper.
Whisk together the butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) along with the raspberries and chocolate and stir to form a soft dough. Â
Spread the dough evenly into the prepared tin and bake for about 20 minutes or until the edges are puffed and golden but the center is still fudgy.
Allow to cool in the tin for at least 15 minutes before removing and slicing into bars.
Tip: The fresh raspberries in these cookie bars balances out the sweetness of the white chocolate.
Ingredients
1 box NOMU minimakes Vanilla Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg, beaten
50g fresh raspberries, roughly chopped
50g white chocolate, chopped
Directions
Preheat your oven to 160°C (fan-assisted convection). Grease and line a 21 x 11cm loaf tin with baking paper.
Whisk together the butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) along with the raspberries and chocolate and stir to form a soft dough. Â
Spread the dough evenly into the prepared tin and bake for about 20 minutes or until the edges are puffed and golden but the center is still fudgy.
Allow to cool in the tin for at least 15 minutes before removing and slicing into bars.
Tip: The fresh raspberries in these cookie bars balances out the sweetness of the white chocolate.
