Baklava Bars
With a sugar cookie crust and a cinnamon, nut, honey and phyllo dough topping, these decadent bar cookies have all the flavors of baklava without all the work.
Servings: 2 dozen
Calories: 189kcal
Ingredients
For the crust
- 1 17.5 oz. package Betty Crocker sugar cookie mix
- 1/2 cup butter very soft
- Zest of one large lemon
- 1 egg
For the filling
- 3/4 cup pecans finely chopped
- 3/4 cup pistachios finely chopped
- 1/3 cup sugar
- 1/4 cup butter softened
- 1 teaspoon cinnamon
- Pinch of salt
- 10 frozen mini phyllo shells
For the glaze
- 2/3 cup honey divided
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
Instructions
- Heat oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper. Spray parchment with non-stick cooking spray.
- In a large bowl, stir together the ingredients for the cookie crust until a crumby, soft dough forms. Press the dough in an even layer in the bottom of the prepared pan. Bake for 12-15 minutes.
- Meanwhile, in a medium bowl, stir together the nuts, sugar, 1/4 cup butter, cinnamon and a pinch of salt until well combined and crumbly.
- Sprinkle the nut mixture evenly over the partially baked cookie crust. Crumble the mini phyllo shells evenly over the nut mixture. Bake for an additional 18-20 minutes, or until golden brown.
- In a microwave safe bowl, combine 1/3 cup of the honey, 2 tablespoons butter, brown sugar, lemon juice and 1/4 teaspoon cinnamon. Microwave on high until butter is melted and mixture is bubbly, 40-60 seconds. Stir in vanilla.
- Drizzle honey mixture evenly over warm bars. Cool completely. Before slicing and serving, warm the additional 1/3 cup honey and drizzle desired amount over the cooled bars.
Nutrition
Serving: 1g | Calories: 189kcal | Carbohydrates: 16g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 32mg | Sodium: 121mg | Fiber: 1g | Sugar: 12g