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Fig-Walnut Gingerbread Bars
pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
cup butter, softened
jar (11.5 oz) fig preserves
cup chopped dried Calimyrna figs
tablespoons packed brown sugar
cup chopped walnuts, toasted
Powdered sugar, if desired
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.
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.
In small bowl, mix preserves, chopped figs and brown sugar. Spread over partially baked cookie crust. Stir walnuts into reserved dough; crumble over filling.
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.
Gingerbread cookie mix brings a wonderful holiday spice flavor to these gooey fig bars.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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