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Lemon Raspberry Cream Bars




Source of Recipe


Sunday Dinner


List of Ingredients




1 pkg super moist lemon cake mix
1/2 cup butter, softened
2 eggs
3/4 cup raspberry preserves
1 pkg (8 oz) cream cheese, softened
2 tbsp milk
12 oz. white baking bars (white chocolate) chopped
2 to 3 tsp powdered sugar


Recipe



Heat oven to 350 F (325 F for dark or nonstick pan). Grease the bottom only of a 15 x 10 x 1 inch pan with shortening. Mix cake mix, butter, and eggs in a large bowl with a wooden spoon until well blended. Press evenly in prepared pan with greased or floured fingers. Bake 15 to 20 minutes or until edges are golden brown and the crust begins to pull away from the sides of the pan or a toothpick inserted in the center comes out clean. Cool for 5 minutes. Spread evenly with the preserves. Cool for 30 minutes. Beat the cream cheese and milk in a medium bowl with an electric mixer on medium speed until smooth. Set aside. Melt the white chocolate in a 1-quart saucepan over very low heat. Stir frequently. Add the warm melted white chocolate to the cream cheese mixture. Beat on medium speed until creamy (the mixture may look slightly curdled). Carefully spread over the preserves. Refrigerate about one hour or until set. Sprinkle with the powdered sugar. For bars, cut
into 8 rows by 6 rows. Store covered in the refrigerator. Yield: about 48 bars