Ingredients for Lemon Raspberry Cream Bars
- Lemon Cake Mix
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- Raspberry Preserves
- 8 oz cream cheese (full-fat), softened
- 2 tablespoons milk
- 12 oz white chocolate chips
- Powdered sugar, for dusting
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How to Make Lemon Raspberry Cream Bars
- Preheat oven to 350°F (175°C).
- Grease the bottom of a 15x10x1-inch baking pan with shortening.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1/2 cup (1 stick) unsalted butter, softened, and 2 large eggs. Mix with a spoon until well blended.
- Press the mixture evenly into the prepared pan using greased or floured fingers.
- Bake for 15-20 minutes, or until the edges are golden brown and the crust begins to pull away from the sides of the pan. A toothpick inserted into the center should come out clean.
- Let cool for 5 minutes.
- Evenly spread 1 cup raspberry preserves over the cooled crust.
- In a medium bowl, beat 8 oz cream cheese (full-fat), softened, and 2 tablespoons milk with an electric mixer on medium speed until smooth.
- In a 1-quart saucepan, melt 12 oz white chocolate chips over low heat, stirring frequently until smooth.
- Add the warm melted white chocolate to the cream cheese mixture and beat on medium speed until creamy and smooth.
- Carefully spread the cream cheese mixture evenly over the raspberry preserves.
- Refrigerate for at least 1 hour, or until the frosting is set.
- Sprinkle powdered sugar over the top before serving.
- Cut into 48 bars (8 rows x 6 rows).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
45g
Fat
19g
Carbs
5g
