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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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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.
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Nutrition Facts are not available for this recipe
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