Preheat oven to 325F (163C).

Bake for about 6 minutes, until the bar begins to puff.

Meanwhile, make the raspberry filling by boiling the raspberries (mash them over low heat, bring to a boil). Let simmer for about 5 minutes.

Remove raspberries from heat, and add stevia. Mix well.

Remove Quest bar from oven, and use the parchment to help you flatten the bar (fold the parchment over the bar, and press down with an oven mitt). The white chocolate part will be a bit melted, but you can just fold that back into the cookie dough.

Use cookie cutters to make the flowered shapes. The three top cookies should have a hole in the middle. As with regular cookie dough, combine the dough remnants and flatten again to cut more cookies.

Bake the cookies for a few minutes more, until firm.

Remove cookies from oven, and let cool.

Spoon raspberry filling onto bottom cookies, and top with powdered top cookies.

Enjoy!