Serves: 48
Total Calories: 107
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 Chocolate Raspberry Vanilla Cream Bars recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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