Lemon-Raspberry Cream Bars

"Taken from the Betty Crocker website, these are fabulous! Make sure to use full fat cream cheese or the filling won't firm up"
 
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photo by Marie Nixon photo by Marie Nixon
photo by Marie Nixon
photo by Marie Nixon photo by Marie Nixon
Ready In:
30mins
Ingredients:
8
Yields:
48 bars
Serves:
48
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ingredients

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directions

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

  1. Very lemony-flavored and rich. These can be cut in very small pieces and still be very satisfying. I only gave it 3 stars because they are very messy to eat because the topping didn't set up. Right out of the refrigerator they are easy to pick up and eat. But if you let them sit out for even 10 minutes they're too sticky to eat like a cookie but the pieces are too small to eat with a fork. I used a 12 oz. bag of white chocolate chips that I melted in a double boiler over simmering water. I took it off the heat when almost fully melted and then stirred to smooth out the chocolate completely.
     
  2. Amazingly delicious! Everyone raves about them & I too can't stay away. Thx for sharing! Being a health 'foodie' - I used reduced fat milk & cream cheese - it was still yum!
     
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RECIPE SUBMITTED BY

When I got married in 2001, I was completely unfamiliar in the kitchen. I grew up eating food from restaurants and a home cooked meal about once or twice a month. I stumbled around blindly the first few years, and my hubby had to try many awful creations...such as burnt chicken that was raw inside and carmels made from corn oil (instead of corn syrup). I have come a long way, however, and people love coming over to try my many new recipes, most getting rave reviews. Thanks to everyone for their recipes, I love to experiment!
 
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