Lemon-Raspberry Cream Bars

 

1

box Betty Crocker® SuperMoist® 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

• 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.