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1 pkg. (18 oz.) Refrigerated Sugar Cookie Bar Dough 1/2 cup seedless red raspberry jam 1 cup (6 oz.) White Morsels, divided 1 cup (6 oz.) Semi-Sweet Chocolate Mini Morsels, divided 1 pkg. (8 oz.) cream cheese, softened 1/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 cup slivered almonds
Preheat oven to 350F. Grease 13 x 9-inch baking pan.
Press cookie dough onto bottom and 1 inch up side of prepared baking pan.
Stir raspberry jam in small bowl until smooth. Spread the jam evenly over the dough leaving a 1/2-inch border. Sprinkle 2/3 cup white morsels and 2/3 cup mini morsels over the jam.
Beat the cream cheese and sugar in medium mixer bowl until smooth. Add egg and vanilla extract; beat until combined. Spread cream cheese mixture over the morsels. Sprinkle the top with remaining morsels and almonds.
Bake for 35 minutes or until center bubbles. Cool completely in pan on a wire rack. Cut into bars. Store in the refrigerator.