- Bars:
- 1 (16.9 ounce) package Pillsbury® Pecan Swirl Quick Bread® Coffee Cake Mix
- 6 tablespoons butter, melted
- 3 eggs
- 3/4 cup raspberry preserves or jam
- 1 (8 ounce) package cream cheese, softened
- 1 (3 ounce) package cream cheese, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- Glaze:
- 1 cup powdered sugar
- 3 teaspoons water, or more as needed
- Heat oven to 350 degrees F. In large bowl, combine quick bread mix, butter and 1 of the eggs; mix well. Spread dough in bottom of ungreased 13×9-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.
- 3 Bake at 350 degrees 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.