Ingredients
- Nonstick cooking spray
- 1/3 cup butter
- 1 17.5-ounce package oatmeal cookie mix
- 1 egg, lightly beaten
- 12 ounces dried Calimyrna figs (about 2 cups), stems removed
- 3/4 cup apricot preserves
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 2/3 cup sugar
Description
A Fabulous Fig Puree Is Smoothed Over A Crisp Cookie-mix Crust Then Topped With Fluffy Meringue For These Luscious Dessert Bars.
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