Thursday, 16 January 2014

Lemon-Raspberry Cream Bars


Prep Time: 15min
Total Time: 2hr10min
Servings: 48


Ingredients

1
box Betty Crocker® SuperMoist® lemon cake mix
1/2
cup butter or margarine, softened
2
eggs
3/4
cup raspberry preserves
1
package (8 oz) cream cheese, softened
2
tablespoons milk
12
oz white chocolate baking bars, chopped
2
to 3 teaspoons powdered sugar

Directions

  • 1Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan.
  • 2In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan.
  • 3Bake 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.
  • 4In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.
  • 5In 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.
  • 6Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

    Expert Tips

    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.


    Source:  www.Bettycrocker.com

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