The recipe says to chill them, but I think they are even better when they've been out of the fridge for 30 minutes, although when you do that, they are a little messy on the fingers, but Oh! so worth it!! Any flavor jam will work well, I just think that raspberry and chocolate go so well together.
1 cup all purpose flour
¼ cup confectioners sugar
½ cup butter room temperature
½ cup raspberry jam
3 ounces cream cheese room temperature
2 tablespoons milk
1 cup white chocolate chips
3 tablespoons melted butter
3 tablespoons boiling water
3 tablespoons unsweetened cocoa powder
½ teaspoon vanilla extract
1 cup confectioners sugar
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Preheat your oven to 375 and line a 9" x 9" baking dish with foil or parchment. Leave the ends extra long, so you can use them to lift the bars out of the pan after they chill. This is not a necessary step but it makes them easier to cut.
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Cut the butter into the all purpose flour + powdered sugar until crumbly. Press into the bottom of an ungreased pan and bake for 15 to 17 minutes or until lightly golden brown. Remove from oven and set aside.
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FILLING
Spread the jam over the baked cookie base. In a small bowl, beat the cream cheese and milk until smooth. Melt the white chocolate chips and add to the cream cheese mixture, mix until smooth. Gently spread over the jam (see note). Chill.
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FROSTING
Whisk together 3 tablespoons melted butter, 3 tablespoons boiling water, 3 tablespoons unsweetened baking cocoa, ½ teaspoon vanilla extract and 1 cup of confectioners sugar until smooth. Gently frost the chilled bars. Put back in fridge to set the frosting. Store completed bars in the fridge.
NOTE: I melted my white chocolate in the microwave, checking on it every 15 seconds or so. I gently spooned the white chocolate mixture on top of the jam layer (tablespoon at a time) then gently spread it out, so as not to keep the layers separate. Chill the bars thoroughly after you do this step. When chilled, then spread the chocolate frosting on.
NOTE: I haven't tried it, but I think this would double easily and bake in a 9" x 13" pan.
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