Apricot-Ginger Cookie Bars

We added sweet apricot jam filling, almonds and vanilla baking chips to Betty Crocker Gingerbread Cookies for a delicious holiday cookie bar.

  • Prep Time 15 min
  • Total Time 2 hr 0 min
  • Servings 9

1
pouch (17.5 oz) Betty Crocker™ gingerbread cookie mix
1/2
cup butter, softened
1
egg
1
tablespoon water
2/3
cup apricot jam
1/3
cup white vanilla baking chips
1/4
cup sliced almonds

  • 1 Heat oven to 375°F. Line 8- or 9-inch square pan with cooking parchment paper; spray paper with cooking spray.
  • 2 In medium bowl, stir cookie mix, butter, egg and water until soft dough forms.
  • 3 Press half of the dough in pan. Spread jam evenly over dough. Sprinkle with white chips. Gently press remaining dough over jam and chips. Top with almonds.
  • 4 Bake 25 to 35 minutes or until set and lightly browned. Cool completely in pan on cooling rack. Cut into 3 rows by 3 rows.

Expert Tips

Replace apricot jam with strawberry or your favorite flavor.

When pressing the remaining dough in the pan, you don’t have to completely cover the jam; just make sure that when the cookie bakes, it will expand over most of the jam and chips.