Baklava Bars

(A Betty Crocker Recipe Winner!)

Cookie Base:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/4 teaspoon grated lemon peel
1 egg

1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini Phyllo shells (from 2.1-oz. package) (found in the freezer section)

1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
5 tablespoons honey

Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake at 350 degrees for 15 minutes.

Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen Phyllo shells evenly over nut mixture. Bake at 350 degrees for 18 to 20 minutes longer or until golden brown.

Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon, uncovered, on High 1 minute or until bubbly. Stir in vanilla.
Drizzle honey mixture evenly over Phyllo. Cool completely, about 2 hours.
For bars, cut into 6 rows by 4 rows. (Or cut into the traditional triangles.) Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

You can use three layers of Phyllo sheets brushed with butter and bake them vs. pre-made cups. Just crush them with your hands when cooled and sprinkle on top of bar.
Soooo good!


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