Ingredients
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
1
cup powdered sugar
3
to 5 teaspoons water
Preparation
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.
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 at 350°F. 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.
