LEMON-RASPBERRY CREAM BARS
1 box lemon cake mix
1/2 cup butter or margarine, softened
Never miss a local story.
3/4 cup raspberry preserves
1 package (8-ounce) cream cheese, softened
2 tablespoons milk
12 ounces white chocolate baking bars, chopped
2 to 3 teaspoons powdered sugar
Heat oven 350 degrees (325 degrees for dark or nonstick pan). Grease bottom only of 15-by-10-by-1-inch pan.
In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan.
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.
In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.
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.
Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator. Makes 48 bars.
Notes: Don't be tempted to use reduced-fat cream cheese (Neufchâtel) instead of regular cream cheese. The white chocolate-cream cheese filling may not get firm enough, even when refrigerated.
For Lemon-Strawberry Cream Bars, use strawberry preserves instead of the raspberry.