White Chocolate Raspberry Swirl Bars

• 2 cups All-purpose Flour
• 1-1/2 cup Sugar
• 1 Tablespoon Baking Powder
• 1/2 cups Nonfat Dry Milk
• 2 whole Large Eggs
• 1/3 cups Vegetable Oil
• 1 teaspoon Vanilla Extract
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 1 cup White Chocolate Chips
• 1/4 cups Butter, Melted
• 3/4 cups Raspberry Cake And Pastry Filling

1. In a large bowl, combine the flour, sugar, baking powder and dry milk. Stir in the eggs, oil, and vanilla. Press 2/3 of the mixture into a greased 13-inch x 9-inch baking pan. Set remaining cake mixture aside.
2. In a microwave-safe bowl, combine the condensed milk, white chocolate chips and butter. Heat uncovered until chips and butter are melted. Stir until smooth. Pour over the crust.
3. Drop tablespoons of raspberry filling evenly over the white chocolate layer. Using a knife, drag the knife through the raspberry dollops, creating a swirl effect.
4. Drop teaspoonfuls of remaining cake mixture over the raspberry layer. Bake at 350u0b0F for 20-25 minutes or until lightly browned. Cool before cutting.
5. Optional: Garnish bars with drizzled melted white chocolate.

allpurpose, sugar, baking powder, milk, eggs, vegetable oil, vanilla, milk, white chocolate chips, ubc, ube

Taken from tastykitchen.com/recipes/desserts/white-chocolate-raspberry-swirl-bars/ (may not work)