Raspberry Macaroon Bars

• 1 pkg. (18 oz.) refrigerated sliceable sugar cookies
• 1/3 cup butter or margarine
• 1 pkg. (10 oz.) JET-PUFFED Marshmallows
• 1 pkg. (10 oz.) BAKER'S ANGEL FLAKE Coconut, toasted
• 1/2 cup seedless raspberry jam

1. Preheat oven to 350F.
2. Press cookie dough evenly onto bottom of lightly greased 13x9-inch baking pan.
3. Bake 16 to 18 min.
4. or until golden brown.
5. Melt butter in large saucepan on low heat.
6. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring frequently.
7. Remove from heat; stir in coconut.
8. Spread jam onto crust.
9. Top evenly with coconut mixture; press into jam using spoon or spatula.
10. Cool completely.
11. Cut into 32 bars.
12. Store in airtight container at room temperature.

sugar cookies, butter, jetpuffed, s angel, seedless raspberry jam

Taken from www.kraftrecipes.com/recipes/raspberry-macaroon-bars-57403.aspx (may not work)