Passover Pecan Bars

Becky Luigart-Stayner; Melanie J. Clarke
This dessert is reminiscent of pecan pie--with the extra sweetness of maple syrup and flaked coconut baked right in.

Yield:

48 servings (serving size: 1 bar)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

Marcy Goldman,

April 2004