Fig Walnut Gingerbread Bars Recipe

Ingredients

1

                        pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix

1/2

cup butter, softened

1

egg

1

jar (11.5 oz) fig preserves

1/2

cup chopped dried Calimyrna figs

2

tablespoons packed brown sugar

1/2

cup chopped walnuts, toasted

Powdered sugar, if desired

Preparation

Heat oven to 350°F. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.

In large bowl, stir cookie mix, butter and egg until soft dough forms. Reserve 2/3 cup dough. Press remaining dough in bottom of pan. Bake 15 minutes.

In small bowl, mix preserves, chopped figs and brown sugar. Spread over partially baked cookie crust. Stir walnuts into reserved dough; crumble over filling.

Bake 30 to 32 minutes or until golden. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 4 rows by 4 rows. Sprinkle bars with powdered sugar.

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