Apricot-Ginger Cookie Bars

Apricot-Ginger Cookie Bars

Bloggers Adam and Joanne Gallagher from Inspired Taste bake up spiced gingerbread cookie bars with apricot jam centers.

Prep Time

15

Minutes

Total Time

2:00

Hrs:Mins

Makes

9

bars

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.
Makes 9 bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.