Baklava Bars


Sugar Cookie Layer

  • 1 pouch of Betty Crocker Sugar Cookie Mix (1 lb 1.5 oz)
  • 1 stick butter, melted
  • 1 egg
  • 1/2 medium orange's zest

Nut Layer

  • 3 C assorted nuts, chopped
  • 2/3 C granulated sugar
  • 2 tsp cinnamon
  • 1 stick butter, melted
  • 1/8 tsp salt (if using unsalted nut mix)

Phyllo Layer

  • 8 oz frozen phyllo dough sheets (1 roll of a 2 roll 16 oz package)
  • butter or butter spray, for spraying phyllo crumbles


  • 2/3 C honey
  • 4 tbls butter
  • 1 tbls brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp lemon juice
  • 2 1/2 tsp orange juice
  • 1/2 medium orange's zest
  • 2 tsp vanilla


  1. Preheat oven to 350F. Spray 9"x13" pan
  2. FOR COOKIE LAYER: Combine melted butter, cookie mix, eggs, and orange zest in a bowl, mix to combine
  3. Place dough in a 9"x13" pan, patting down to cover entire bottom evenly
  4. Bake at 350F for 20-25 minutes, partially baking dough. Will be slightly golden
  5. FOR NUT LAYER: combine chopped nuts, sugar, butter and cinnamon in a bowl. Mix until well combined
  6. Spread nut layer on top of partially baked cookie layer, to edges of pan
  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.
  8. Bake bars ar 350 for 20-25 minutes longer, until phyllo is golden brown
  9. SYRUP: Combine honey, lemon and orange juices, brown sugar, butter, zest and cinnamon in a microwave-safe bowl
  10. Microwave on high for 2 minutes, stirring halfway through (watch to make sure it doesn't bubble over
  11. Stir in the vanilla
  12. Drizzle hot syrup evenly over the hot bars, and allow to cool to room temperature
  13. Enjoy once cooled, or cover and store at room temperature until the next day, for the flavors to meld