White Chocolate Raspberry Bars

Found this on the Pillsbury Website.  Looks like it could be a fun VALENTINE'S DAY recipe.

White Chocolate Raspberry Bars
1 roll (16.5 oz) Pillsbury Refrigerated Sugar Cookie Dough (or your own sugar cookie dough)

1 1/4 c. Hershey's Premier White Chips
1 jar (12 oz) Smucker's Seedless Red Raspberry Jam
1 t. Crisco Pure Vegetable Oil
Heat oven to 350 F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle 1 cup of the white chocolate chips over crust; press firmly into dough.
Bake 16 to 20 minutes or until light golden brown. Spread jam evenly over crust. Bake 10 minutes longer. Cool completely, about 1 hour.
In small resealable food-storage plastic bag, place remaining 1/4 cup white chocolate chips and the oil; partially seal bag. Microwave on High 30 seconds. Squeeze bag until chips are smooth. If necessary, microwave 15 to 30 seconds longer. Cut small hole in 1 corner of bag.  Squeeze bag gently to drizzle white chocolate over bars. Refrigerate until chocolate is set, about 20 minutes. For bars, cut into 6 rows by 6 rows. Serve at room temperature.