Lemon-Raspberry Cream Bars

 


Ingredients

  • 1
    box Betty Crocker™ Super Moist™ lemon cake mix
  • 1/2
    cup butter or margarine, softened
  • 2
    eggs
  • 3/4
    cup raspberry preserves
  • 1
    package (8 oz) cream cheese, softened
  • 2
    tablespoons milk
  • 12
    oz white chocolate baking bars, chopped
  • 2
    to 3 teaspoons powdered sugar

  • Steps

1 Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan.

    2 In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan.

      3 Bake 14 to 18 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes.

        4 In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.

          5 In 1-quart saucepan, melt white chocolate over low heat, stirring frequently. Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled). Carefully spread over preserves. Refrigerate about 1 hour or until set.

          6 Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

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