Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/3
cup quick-cooking oats
2
tablespoons all-purpose flour
1
teaspoon grated lemon zest
2
tablespoons chopped raw almonds
3
cups fresh mixed berries (blueberries, raspberries, blackberries)
1/3
cup sugar
3
tablespoons cornstarch
1/4
cup white vanilla baking chips
Preparation
Heat oven to 350°F. Line 9-inch square pan with foil; spray with cooking spray.
In large bowl, crumble cookie dough; stir in oats, flour and lemon zest until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reserve 3/4 cup mixture for topping, and transfer to small bowl; stir in almonds, and set aside. Press remaining mixture in bottom of pan. Bake 13 to 18 minutes or until light golden brown and center is set; cool 10 minutes.
In medium bowl, add 1 cup of the berries; mash slightly with potato masher or fork to release some of the juices. Stir in remaining Filling ingredients, including remaining berries, mixing well. Spread filling mixture evenly over crust. Crumble reserved cookie mixture over filling.
Bake 43 to 48 minutes or until top is golden brown; cool 15 minutes.
In small microwavable bowl, microwave baking chips uncovered on High 30 to 45 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag, and squeeze onto bars.
Cool 1 hour, then refrigerate about 1 hour or until completely cooled. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.
