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Prep 25min
Total1hr10min
Servings32
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Ingredients
Cookie Crust
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2
cup butter or margarine, softened
2
to 3 teaspoons grated orange peel
1/2
teaspoon vanilla
1
egg, slightly beaten
Filling
1
jar (12 oz) orange marmalade
1
bag (5 oz) dried cherries (about 1 cup)
1
cup sweetened dried cranberries
3/4
cup cashew halves and pieces
1/2
cup unblanched whole almonds
1/2
cup chopped pitted dates
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Steps
1
Heat oven to 350°F. In large bowl, stir cookie crust ingredients until well blended. Press dough in bottom of ungreased 13x9-inch pan. Bake 14 to 16 minutes or until golden brown. Cool 10 minutes.
2
Meanwhile, in 2-quart saucepan, heat orange marmalade to boiling over medium-high heat, stirring constantly. Boil 3 to 4 minutes, stirring frequently, until slightly thickened. Stir in remaining filling ingredients until well mixed. Spread evenly over cookie crust.
3
Bake about 15 minutes longer or until edges are golden brown and filling is set. Cool completely, about 30 minutes. For bars, cut into 8 rows by 4 rows.
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Mix up these bars with other dried fruits and nuts, like golden raisins, dried apricots, hazelnuts or walnuts.
Try with salted roasted nuts for that great salty-sweet flavor combination!
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