Lemon bars are a breeze to make when cake mix gives you a jumpstart. Raspberry preserves and cream cheese bump up the yum factor.
box Betty Crocker™ SuperMoist™ lemon cake mix
cup butter or margarine, softened
cup raspberry preserves
package (8 oz) cream cheese, softened
oz white chocolate baking bars, chopped
to 3 teaspoons powdered sugar
Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-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.
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.
Present these pretty spring bars on a cake pedestal decorated with fresh raspberries and mint leaves.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.