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Apricot-Ginger Cookie Bars

  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 9

We added sweet apricot jam filling, almonds and vanilla baking chips to Betty Crocker Gingerbread Cookies for a delicious holiday cookie bar. MORE + LESS -

Ingredients

1
pouch (17.5 oz) Betty Crocker™ gingerbread cookie mix
1/2
cup butter, softened
1
egg
1
tablespoon water
2/3
cup apricot jam
1/3
cup white vanilla baking chips
1/4
cup sliced almonds

Steps

Hide Images
  • 1
    Heat oven to 375°F. Line 8- or 9-inch square pan with cooking parchment paper; spray paper with cooking spray.
  • 2
    In medium bowl, stir cookie mix, butter, egg and water until soft dough forms.
  • 3
    Press half of the dough in pan. Spread jam evenly over dough. Sprinkle with white chips. Gently press remaining dough over jam and chips. Top with almonds.
  • 4
    Bake 25 to 35 minutes or until set and lightly browned. Cool completely in pan on cooling rack. Cut into 3 rows by 3 rows.

Expert Tips

  • Replace apricot jam with strawberry or your favorite flavor.
  • When pressing the remaining dough in the pan, you don’t have to completely cover the jam; just make sure that when the cookie bakes, it will expand over most of the jam and chips.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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