Baklava Bars

I have a certain weakness for baklava, when I was pregnant with my 3rd child I spent tons on getting those boxes of it through a catalog.
Well, i have hit the jackpot. Betty Crocker has a recipe for these bars, which are very close to their origial counterpart. It they are made at a fraction of the cost.

Cookie Base ~~~
1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg
Filling~~~
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)
glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
Garnish~~~
5 tablespoons honey
How to make it
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Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

Choclava!

Yes, baklava can get better for chocolate lovers. The sauce i saved on the side for a dipping sauce, because it was too watery for my tastes, but a good drizzle of honey and some melted chocolate would do this just fine!

4 cups walnuts, finely chopped
1 cup miniature chocolate chips
3/4 cup sugar
1-1/2 tsp. cinnamon
1-1/4 cups butter or margarine, melted
1 pkg. (1 lb.) frozen phyllo dough, thawed
3/4 cup orange juice
1/2 cup sugar
1/2 cup honey
2 oz. semisweet chocolate square
For filling, stir together nuts, chocolate and 3/4 cup sugar, and cinnamon. Brush bottom of 15x10x1-inch pan with some of melted butter. Unfold phyllo. Layer about 1/4 of the sheets in the pan, brushing each sheet generously with butter and allowing dough to extend up the sides of the pan. (Keep unused phyllo covered) Sprinkle about 2 cups filling on top. Repeat layering phyllo and filling 2 more times. Layer remaining sheets in the pan, brushing each with butter. Drizzle any remaining butter overtop. Trim edges to fit pan. Using a sharp knife, cut through all layers to make triangles, diamond-shaped pieces or squares. Bake in 325°F oven for 45-50 minutes or until golden. Slightly cool pan on wire rack.
Meanwhile, in medium saucepan, stir together orange juice, 1/2 cup sugar, honey and 1/2 cup water. Bring to boiling. Reduce heat and simmer, uncovered, for 20 minutes. Pour over warm choclava in pan. Cool completely. In heavy saucepan heat and stir chocolate and 2 tbsp. water over low until smooth. Drizzle over choclava.
Recipe compliments of   Better Homes and Gardens Old Fashioned Home Baking book.