Apricot-Ginger Cookie Bars
Inspired Taste
Created Jun 11, 2012
We added sweet apricot jam filling, almonds and vanilla baking chips to Betty Crocker Gingerbread Cookies for a delicious holiday cookie bar.
Apricot-Ginger Cookie Bars
- Prep Time 15 min
- Total 2 hr 0 min
- Servings 9
- Ingredients 7
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ Limited Edition 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
Instructions
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Step1Heat oven to 375°F. Line 8- or 9-inch square pan with cooking parchment paper; spray paper with cooking spray.
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Step2In medium bowl, stir cookie mix, butter, egg and water until soft dough forms.
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Step3Press 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.
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Step4Bake 25 to 35 minutes or until set and lightly browned. Cool completely in pan on cooling rack. Cut into 3 rows by 3 rows.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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