Raspberry Pecan Cream Cheese Bars

Layers of cream cheese and raspberry preserves melt in your mouth!

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Servings 24

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( 30 ) Ratings

30 Ratings

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4 Stars 13%

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e7314682-6028-4781-b55b-6854f0f224a0

Bake-Off® Contest 40, 2002

Jill Cox

Lincoln, Nebraska

ingredients 10
Prep Time 20 min
Total Time 3 hr 5 min

Ingredients

Bars

1: (16.9-oz.) pkg. Pillsbury® Pecan Swirl Quick Bread & Coffee Cake Mix

6: tablespoons butter, melted

3: eggs

3/4: cup raspberry preserves or jam

1: (8-oz.) pkg. cream cheese, softened*

1: (3-oz.) pkg. cream cheese, softened*

2 1/2: cups powdered sugar

1: teaspoon vanilla

Glaze

1: cup powdered sugar

3: to 5 teaspoons water

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Directions

1 Heat oven to 350°F. In large bowl, combine quick bread mix, butter and 1 of the eggs; mix well. Spread dough in bottom of ungreased 13x9-inch pan to form crust. Spread preserves over dough.
2 Beat cream cheese in large bowl until light and fluffy. Add remaining 2 eggs, 2 1/2 cups powdered sugar and vanilla; beat until smooth. Spoon and spread mixture over preserves. In small bowl, combine swirl mix from packet and pecans from foil packet; mix well. Sprinkle over cream cheese mixture.
3 Bake at 350°F. for 35 to 45 minutes or until golden brown. Cool 1 hour.
4 In small bowl, combine 1 cup powdered sugar and enough water for desired drizzling consistency; blend until smooth. Drizzle glaze over bars. Refrigerate 1 hour. If desired, garnish with fresh raspberries and mint sprigs. Store in refrigerator.