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Cook'n with Betty Crocker 
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Chocolate Raspberry Vanilla Cream Bars |
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Serves: 48 Print this RecipeServing Size: 1 bar Deborah Glick - Missoula, Montana Bake-Off® Contest 37, 1996 When it comes to delectable desserts, this one gets a gold medal. Rich chocolate glaze, a cream cheese and raspberry filling, and devil food cake make this recipe simply irresistible. BASE 1 package (1-lb 2.25-oz) pudding-included devil's food cake mix 1/3 cup butter or margarine, softened 1 egg FILLING 1 cup raspberry preserves 1 (8-ounce) package cream cheese, softened 1/4 cup milk 1 (12-ounce) bag (2 cups) white chocolate chips (vanilla), melted GLAZE 1/2 cup semisweet chocolate chips 2 tablespoons butter or margarine Heat oven to 350°F. Grease 15 x 10 x 1-inch baking pan. In large bowl, combine all base ingredients; mix until crumbly. Press in bottom of greased pan. Bake at 350°F. for 8 to 12 minutes or until crust puffs and appears dry. Cool 5 minutes. Spread preserves over base. Cool 25 minutes or until completely cooled. In small bowl, combine cream cheese and milk; beat until smooth. Add warm melted vanilla chips; beat until smooth. Carefully spread over preserves. In small saucepan, combine glaze ingredients; melt over low heat, stirring constantly until smooth. Drizzle over filling.* Refrigerate 1 hour. Cut into bars. Serve chilled. Store in refrigerator. *TIP: To evenly drizzle, transfer chocolate mixture to small resealable plastic bag; seal tightly. Cut off a tiny corner to create a small opening. Squeeze bag to drizzle glaze over bars. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 bar): Calories 140; Protein 2g; Carbohydrate 18g; Fat 7g; Sodium 125mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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