1 pouch (1 pound 1.5 ounce) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
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 miniature fillo shells (from 2.1-oz package)
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
Heat oven to 350F. 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 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 fillo shells evenly over nut mixture. Bake 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 fillo. Cool completely, about 2 hours.
For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon
honey over each bar. Store covered at room temperature. High Altitude
(3500-6500 ft): In
step 2, bake crust 17 minutes.
Yields 4 bars