Lemon-Raspberry Cream Bars

Lemon bars are a breeze to make when cake mix gives you a jumpstart. Raspberry preserves and cream cheese bump up the yum factor. ...MORE + LESS -

1 box Betty Crocker™ SuperMoist™ lemon cake mix

1/2 cup butter or margarine, softened

2 eggs

3/4 cup raspberry preserves

1 pkg (250 g) cream cheese, softened

2 tablespoons milk

340 g white chocolate baking bars, chopped

2 to 3 teaspoons icing sugar

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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 centre 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 icing 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 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.