Baklava Bars

• FOR THE SUGAR COOKIE LAYER:
• 1 stick Butter, Melted
• 1 bag 1 Lb 1.5 Oz Betty Crocker Sugar Cookie Mix In A Pouch
• 1 whole Egg
• 1/2 whole Medium Orange's Zest
• _____
• FOR THE NUT LAYER:
• 3 cups Assorted Nuts (see Text)
• 1 stick Butter, Melted
• 2/3 cups Granulated Sugar
• 2 teaspoons Cinnamon
• 1/4 teaspoons Salt (if Using Unsalted Nuts)
• _____
• FOR THE PHYLLO LAYER:
• 8 ounces, weight Frozen Phyllo Sheets (1 Roll From A 16 Oz Package)
• 2 teaspoons Melted Butter In Spritz Bottle, Or Butter Spray For Spraying Phyllo
• _____
• FOR THE SYRUP:
• 2/3 cups Honey
• 1 Tablespoon Brown Sugar
• 4 Tablespoons Butter
• 1 teaspoon Lemon Juice
• 2-1/2 teaspoons Orange Juice
• 1/2 whole Medium Orange's Zest
• 1/2 teaspoons Cinnamon (1 Tsp If You Like Cinnamon)
• 2 teaspoons Vanilla

1. **There are a lot of additional details on my blog, so give it a look if you are planning to make these bars** Enjoy!!
2. Directions
3. 1. Preheat oven to 350F. Spray 9"x13" pan.
4. 2. FOR COOKIE LAYER: Combine melted butter, cookie mix, egg, and orange zest in a bowl, mix to combine
5. 3. Place dough in a 9"x13" pan, patting down to cover entire bottom evenly.
6. 4. Bake at 350F for 20-25 minutes, partially baking dough. Will be slightly golden.
7. 5. FOR NUT LAYER: combine chopped nuts, butter, sugar and cinnamon (and salt, if using) in a bowl. Mix until well combined
8. 6. Spread nut layer on top of partially baked cookie layer, to edges of pan.
9. 7. PHYLLO: Crumble frozen phyllo dough on top of nut layer. Pause to spray surface with butter (or butter spray) halfway through crumbling and at the end of crumbling. Spray until phyllo is lightly coated.
10. 8. Bake bars ar 350F for 20-25 minutes longer, until phyllo is golden brown.
11. 9. SYRUP: Combine honey, brown sugar, butter, lemon and orange juices, zest and cinnamon in a microwave-safe bowl
12. 10. Microwave on high for 1 1/2 minutes, stirring halfway through (watch to make sure it doesn't bubble over).
13. 11. Stir in the vanilla.
14. 12. Drizzle hot syrup evenly over the hot bars, and allow to cool to room temperature.
15. 13. Enjoy once cooled, or cover and store at room temperature until the next day, for the flavors to meld.

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Taken from tastykitchen.com/recipes/desserts/baklava-bars/ (may not work)