Shelly's Recipe

RASPBERRY PECAN CREAM CHEESE BARS

Category: Bars

Bars
1 (17 oz) pkg pecan swirl quick bread and coffeecake mix
6 tbsp 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 tsp vanilla

Glaze
1 cup powdered sugar
3-5 tsp water

Heat oven to 350 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. 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.

Bake for 35 to 45 minutes or until golden brown. Cool 1 hour.

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.