Apricot Ginger Cookie Bars Recipe

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

Preparation

Heat oven to 375°F. Line 8- or 9-inch square pan with cooking parchment paper; spray paper with cooking spray.

In medium bowl, stir cookie mix, butter, egg and water until soft dough forms.

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.

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.

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