Chocolate Raspberry Bars
Combine with fork until crumbly. Press into a 9” x 13” pan and bake at 350° for 12-15 minutes. Cool.
Melt white chocolate chips. While melting, whip the cream cheese to room temp. Add the melted chips and whip together. Spread over first layer. Cool in fridge for 15-520 minutes.
Spread over layer 2, in amount desired.
Melt 2 cups semi-sweet chocolate chips. Add 2 T. vegetable oil and mix together. Drizzle over the top of the bars. Refrigerate for 20 minutes and then take out and cut the bars to serving size. Serve from fridge so they aren’t so melty and messy.