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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 24 |
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This is a prize winning recipe. I haven't tried it, but I definitely will. Ingredients:
1 (17 1/2 ounce) betty crocker sugar cookie mix |
1/2 cup butter, softened |
1/2 teaspoon grated lemon peel |
1 egg |
1 1/2 cups chopped walnuts |
1/3 cup granulated sugar |
1/4 cup butter, softened |
1 teaspoon ground cinnamon |
1/8 teaspoon salt |
8 frozen miniature phyllo cups (from 2.1-oz package) |
1/3 cup honey |
2 tablespoons butter, softened |
1 tablespoon packed brown sugar |
1/2 teaspoon lemon juice |
1/4 teaspoon ground cinnamon |
1 teaspoon vanilla |
5 tablespoons honey |
Directions:
1. Heat oven to 350°. Spray bottom only of 9x13-inch pan with Pam.
2. Stir cookie base ingredients in large bowl until soft dough forms.
3. Press in bottom of pan and bake 15 minute.
4. Meanwhile in medium bowl, stir filling ingredients together (except phyllo) until well mixed & crumbly.
5. Sprinkle mixture evenly over partially baked base.
6. Crumble frozen phyllo shells evenly over nut mixture. Bake 18-20 minutes or golden.
7. In a small microwaveable bowl, zap all glaze ingredients except vanilla for 1 minute on high, or until bubbly. Stir in vanilla.
8. Drizzle honey mix over phyllo. Cool completely.
9. Cut into 6 rows by 4 rows. Drizzle each bar with 1/2 teaspoon honey before serving.
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