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White chocolate & raspberry cookie bars
Ugh, portioning and rolling individual cookies!? Ain’t nobody got time for that! The solution? Bake up all your cookie dough in one go and slice into individual bars. In this recipe, we use creamy white chocolate and zingy fresh raspberries, but feel free the switch up the add-ins as you wish. Slice up and serve...

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.  

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.  

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.

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