Gluten-Free Fig-Walnut Gingerbread Bars
Soft gingerbread bars layered with sweet fig preserves and crunchy walnut crumble topping. Built on a spiced cookie base, these bars combine warm gingerbread flavors with dried figs and toasted walnuts for a sophisticated dessert perfect for fall gatherings or holiday entertaining. The convenience of packaged gingerbread mix makes these accessible while still delivering homemade taste and texture.
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ Limited Edition Gingerbread Cookie Mix
- ½ cup butter, softened
- 1 egg
- 1 jar (11.5 oz) fig preservesapricot or peach preserves1:1
Changes flavor profile
- ½ cup dried Calimyrna figs, choppeddried mission figs or dates1:1
Use any dried fruit
- 2 tablespoons brown sugar, packed
- ½ cup walnuts, chopped, toasted
- powdered sugar(optional)
Instructions
- 1
Heat oven and line square pan with foil, leaving overhang on opposite sides, then spray with cooking spray
- 2
Combine cookie mix, butter and egg until soft dough forms, then reserve portion of dough
- 3
Press remaining dough into bottom of prepared pan and bake until set
- 4
Mix preserves, chopped figs and brown sugar, then spread over partially baked crust
- 5
Stir walnuts into reserved dough and crumble over filling
- 6
Bake until golden, then cool completely in pan
- 7
Use foil to lift from pan, cut into squares and dust with powdered sugar if desired
Tips
Toast walnuts in dry skillet for 3-4 minutes to enhance their flavor and add extra crunch to the topping.
Let bars cool completely before cutting to ensure clean slices and prevent the filling from oozing out.
Use foil overhang as handles to easily lift the entire bar base from the pan for neat cutting.
Good to Know
Store covered at room temperature up to 5 days or refrigerate up to 1 week.
Can be made up to 2 days ahead. Store covered and dust with powdered sugar before serving.
Serve at room temperature. Cut into squares and dust with powdered sugar just before serving.
Common Mistakes
Don't skip the foil lining or bars will be difficult to remove from pan.
Avoid cutting before completely cool to prevent messy, uneven squares.
Substitutions
Dairy-Free Swaps
General Alternatives
Use any dried fruit
Changes flavor profile
FAQ
Can I use fresh figs instead of dried?
Fresh figs are too wet for this recipe. Stick with dried figs or substitute other dried fruits like dates or apricots.
What if I don't have fig preserves?
Any fruit preserves work well - try apricot, peach, or even orange marmalade for different flavor combinations.
How long do these bars keep?
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week for best quality.