Apricot-fig Meringue Bars


  •   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


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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