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
  1.  Heat oven to 350°. Coat a 9″ X 13″ pan with cooking spray.
  2.  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.
  3.  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.
  4.  Bake until strips are light brown and firm, 18-20 minutes. Cool 5 minutes and cut into 1 to 1 ½ inch bars.

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