Makes 48 Bars
-
1 Roll Sugar Cookie Dough
-
1 Jar Robert’s Reserve Raspberry Chipotle Sauce
-
1 – 8 ounce block cream cheese softened
-
2 Tablespoons Sliced Almonds
-
Heat oven to 350°. Coat a 9″ X 13″ pan with cooking spray.
- Cut off ¼ of dough, roll out the ¾ piece into rectangle and press into bottom of pan. Spread Cream Cheese over dough, then top with Raspberry Sauce; sprinkle with almonds.
- Roll out remainder of dough and cut into ½ inch strips with fluted pastry cutter. Crisscross strips over cranberry-almond layer in a lattice pattern.
- Bake until strips are light brown and firm, 18-20 minutes. Cool 5 minutes and cut into 1 to 1 ½ inch bars.
