Lemon-raspberry Cream Bars

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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 chocolate, baking bars chopped
• 2 -3 teaspoons powdered sugar

Recipe

• 1 1. heat oven 350°f (325°f for dark or nonstick pan). grease bottom only of 15x10x1-inch pan with shortening.
• 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. 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. in medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.
• 5 5. in 1-quart saucepan, melt chocolate over low heat, stirring frequently. add warm melted 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. sprinkle powdered sugar over top. for bars, cut into 8 rows by 6 rows. store covered in refrigerator.