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Passover Pecan Bars

Becky Luigart-Stayner; Melanie J. Clarke
Yield 48 servings (serving size: 1 bar)
This dessert is reminiscent of pecan pie--with the extra sweetness of maple syrup and flaked coconut baked right in.

Ingredients

  • Crust:
  • 1 cup matzo cake meal
  • 1/2 cup matzo meal
  • 1 cup packed brown sugar
  • 1/4 cup ground toasted pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 large egg white
  • Cooking spray
  • Filling:
  • 1 1/3 cups packed brown sugar
  • 1/2 cup maple syrup
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 5 large egg whites
  • 1 large egg
  • 1/3 cup flaked sweetened coconut
  • 2 tablespoons finely chopped pecans

Nutrition Information

  • calories 89
  • caloriesfromfat 29 %
  • fat 2.9 g
  • satfat 1.5 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 1 g
  • carbohydrate 15.3 g
  • fiber 0.2 g
  • cholesterol 10 mg
  • iron 0.4 mg
  • sodium 51 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare the crust, lightly spoon matzo cake meal and matzo meal into dry measuring cups, and level with a knife. Combine matzo cake meal, matzo meal, and next 4 ingredients (matzo cake meal through 1/4 teaspoon salt), stirring with a whisk; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add 1 egg white, stirring just until moist; press into bottom of a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 20 minutes or until edges begin to brown; cool 15 minutes.

  3. To prepare the filling, combine 1 1/3 cups brown sugar and next 7 ingredients (brown sugar through 1 large egg) in medium bowl, stirring well with a whisk. Stir in coconut and pecans. Pour over the prepared crust. Bake at 350° for 30 minutes or until set. Cool to room temperature. Cover and chill at least 1 hour. Cut into bars.