Apricot-Ginger Cookie Bars

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

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

Ingredients

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.