Lemon-Raspberry Cream Bars

Ingredients

• 1 (18 1/4 ounce) box lemon cake mix

• 1/2 cup butter, softened
• 2 eggs
• 3/4 cup raspberry preserves

• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons milk
• 12 ounces white chocolate, baking bars chopped
• 2-3 teaspoons powdered sugar

Directions

1. 1

   1. Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan with shortening.

2. 2

   2. In large bowl, mix cake mix, butter and eggs with spoon until well blended. With greased or floured fingers, press evenly in pan.

3. 3

   3. Bake 15 to 20 minutes or until edges are golden brown and crust begins to pull away from sides of pan or toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes.

4. 4

   4. In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.

5. 5

   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. 6

   6. Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.