1 pkg. Pillsbury Moist Supreme Devil's Food Cake Mix
1/3 c. butter, softened
1 egg
1 c. raspberry preserves
1 8 oz. pkg. cream cheese, softened
1/4 c. milk
1 12 oz. pkg. vanilla milk chips
1/2 c. semi-sweet chocolate chips
2 tbsp. butter butter

Heat oven to 350. Grease 15x10x1 inch baking pan. In a large bowl, combine cake mix, 1/3 c. butter, and egg. Mix until crumbly. Press in bottom of greased pan.

Bake at 350 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 a small bowl, combine cream cheese and milk; beat until smooth. Add warm melted vanilla chips; beat until smooth. Carefully spread over preserves.

In a small sauce pan over low heat, melt 2 tablespoons of butter and chocolate chips, stirring constantly until smooth. Drizzle over filling. Refrigerate 1 hour. Cut into bars. Serve chilled. Store in refrigerator.

Makes 48 bars.

To evenly drizzle, transfer chocolate mixture to small resealable plastic bag; seal tightly. Cut off tiny corner to create a small opening.