Passover Pecan Bars

READY IN: 1hr 25mins
Recipe by Manami

This dessert is reminiscent of pecan pie. Cooking Light, April 2004. We didn't use coconut -- personal preference so increased the amount of chopped pecans. Didn't allow for chilling and cooling times.

Top Review by rentfreak8

I made this for my family. I used only whole wheat matzo meal (no cake meal) substitute applesauce for butter and also skipped the egg white in the crust. All enjoyed it! Thanks!

Ingredients Nutrition


  1. Preheat oven to 350ºF.
  3. Lightly spoon matzo cake meal and matzo meal into dry measuring cups, and level with a knife.
  4. Combine matzo cake meal, matzo meal, and next 4 ingredients(cake meal throguh salt) stirring with a whisk; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
  5. Add 1 egg white, stirring until just moist; press into bottom of a 13x9" baking pan coated with cooking spray.
  6. Bake for 20 minutes or until edges begin to brown; cool 15 minutes.
  8. 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.
  9. Stir in coconut and pecans.
  10. Pour over prepared crust.
  11. Bake for 30 minutes or until set.
  12. Cool to room temperature.
  13. Cover and chill at least 1 hour.
  14. Cut into bars.

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