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Lemon-Raspberry Cream Bars
Lemon-Raspberry Cream Bars
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Prep Time:
15 minutes
Total Time:
2 hours 10 minutes
Easy lemon bars using cake mix for quick prep. Tangy raspberry preserves and creamy cream cheese elevate the deliciousness.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 3/4 cup raspberry preserves
  • 1 package (8 oz) cream cheese, softened
  • 12 oz white chocolate baking bars, chopped
  • 2 to 3 teaspoons powdered sugar
Instructions:
  • Preheat oven to 350°F (or 325°F for a dark or nonstick pan) and lightly grease the bottom of a 15x10x1-inch pan.
  • Combine the cake mix, butter, and eggs in a large bowl until fully incorporated. Press the mixture evenly into the pan using floured fingers.
  • Bake for 14 to 18 minutes until golden brown and a toothpick comes out clean. Let cool for 5 minutes, then spread evenly with preserves and cool for another 30 minutes.
  • In a medium bowl, use an electric mixer to blend the cream cheese and milk until smooth; then set aside.
  • Melt white chocolate in a 1-quart saucepan over low heat, stirring frequently. Add the warm melted white chocolate to the cream cheese mixture and beat on medium speed until creamy (the mixture may look slightly curdled). Carefully spread the mixture over the preserves. Refrigerate for about 1 hour until set.
  • Dust the top with a light layer of powdered sugar. Cut into 48 bars and store in the refrigerator covered.

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