Fig-Walnut Gingerbread Bars

 

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

• 1 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.
• 2 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.
• 3 In small bowl, mix preserves, chopped figs and brown sugar. Spread over partially baked cookie crust. Stir walnuts into reserved dough; crumble over filling.
• 4 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.