(24 – 30 Bars)
- 1 pkg. “JIFFY” Raspberry Muffin Mix
- 1/4 cup margarine or butter, softened
- 1 cup raspberry jam
- 2 pkgs. (8 oz.) cream cheese, softened
- 1 cup powdered sugar
- 2 tsp. vanilla extract
- 2 eggs
- 1/4 cup white chocolate
- 1 tsp. oil
Preheat oven to 350°F. Grease a 13” x 9” pan.
For crust, cut margarine or butter into muffin mix. Batter will be sticky. Using lightly floured spoon or fingers, press in bottom of pan. Spread jam over crust. For filling, combine ingredients. Blend well. Spread over crust. Bake 35 – 40 minutes until filling is set or until toothpick inserted in center comes out fairly clean. Cool. For frosting, melt white chocolate. Add oil and blend well. Drizzle over bars.
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