Passover Pecan Bars

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

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.