Combine 6 LB Westco Ultra Rich Crème Cake, 2 LB Westco Macaroon Cookie Mix, 2 LB room temperature butter and 1 oz. Westco Bu-Van Flavor on low speed. Mix until mixture forms small crumbles.
Scale 4 LB of prepared mixture. Place on a paper lined full sheet pan. Spread evenly and press down firmly. Spread 1 LB Westco Gourmet Raspberry Filling evenly over the pressed crumbs. Distribute the remaining crumb mixture evenly over the raspberry filling. Press evenly and firmly with a rolling pin.
Bake at 360°F for 22-25 minutes until light golden brown in color.
Let the pans cool down before putting them in the freezer. Freeze until solid.
Remove from freezer and cut into pieces (4” x 4” squares or triangles, 4” x 2” rectangles). Choose from any of the finishing options below:
Dust lightly with Westco Coating Sugar.
Dip in Westco Vanilla Dipping Icing heated to 105-110°F or into melted C’est Vivant Dark Coating Chocolate.
Drizzle with Westco Vanilla Dipping Icing heated to 105-110°F or into melted C’est Vivant Dark Coating Chocolate.