Baklava Bars

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2

cup butter or margarine, softened

1/2

teaspoon grated lemon peel

1

egg

1 1/2

cups chopped walnuts

1/3

cup granulated sugar

1/4

cup butter or margarine, softened

1

teaspoon ground cinnamon

1/8

teaspoon salt

8

frozen mini fillo shells (from 2.1-oz package)

1/3

cup honey

2

tablespoons butter or margarine, softened

1

tablespoon packed brown sugar

1/2

teaspoon lemon juice

1/4

teaspoon ground cinnamon

1

teaspoon vanilla

5

tablespoons honey

• 1 Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• 2 In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
• 3 Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
• 4 Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
• 5 Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
• 6 Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
• 7 For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.