Fig-Walnut Gingerbread Bars

Serve your guests with these fig-walnut gingerbread bars that are made using Betty Crocker® cookie mix – a tasty holiday dessert.

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Prep Time 15 min
Total Time 3 hr 0 min
Servings 16

Ingredients

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

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Directions

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.