Raspberry White Chocolate Bars
1 1/2 C. sugar
1 1/2 C. butter, softened
1 t. salt
2 t. vanilla
4 C. all-purpose flour
1 (18-ounce) jar red raspberry preserves
1 C. vanilla milk chips
Heat oven to 350°F. Combine sugar, butter, salt and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low. Beat, adding flour 1 cup at a time and scraping bowl often, until mixture is crumbly (1 to 2 minutes). Remove 1 cup crumb mixture; set aside.
Add eggs to remaining crumb mixture in bowl; beat until mixture forms a dough (1 to 2 minutes). Press dough evenly into ungreased 13 x 9 inch baking pan. Bake for 30 minutes or until lightly browned.
Spread preserves over hot, partially baked bars. Sprinkle vanilla milk chips over preserves. Sprinkle with reserved crumb mixture.
Continue baking for 20 to 25 minutes or until topping is lightly browned.
Cool completely. Cut into bars.