½teaspooncaramel extract (vanilla or almond extract would also work)
½cupblueberry compote or preserves
Instructions
HEAT oven to 325° F. Grease and sugar a 9-inch-square baking pan.
MELT butter in a medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add the Cookies & Cream drops. DO NOT STIR... just let them sit in the hot butter.
BEAT eggs in a large mixing bowl until foamy.
Add sugar and beat until the mixture is light lemon colored, about 5 minutes.
Stir in the candy-butter mixture.
Add flour, salt and extract; mix at low speed until combined. Spread 2/3 of batter into the prepared pan.
BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.
HEAT preserves in a small microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Sprinkle the white chocolate chips evenly over the preserves.. Drop spoonfuls of the remaining batter over the jam.
BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on a wire rack. Cut into bars.