Passover Pecan Bars

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.

• Ready In: 1 hr 25 mins
• Serves: 48

Ingredients

• CRUST

• 1  cup matzo meal (cake meal)
• 1⁄2 cup matzo meal
• 1  cup  packed brown sugar
• 1⁄4 cup  grated toasted pecans
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 6  tablespoons unsalted butter or 6  tablespoons unsalted margarine
• 1  large  egg white
•  cooking spray

• FILLING

• 1 1⁄3 cups  packed brown sugar
• 1⁄2 cup maple syrup
• 2  tablespoons unsalted butter or 2  tablespoons unsalted margarine
• 1  tablespoon vanilla extract
• 1  teaspoon fresh lemon juice
• 1⁄8 teaspoon salt
• 5  large  egg whites
• 1  large egg
• 1⁄3 cup sweetened flaked coconut
• 2  tablespoons  finely chopped pecans

Directions

1. Preheat oven to 350ºF.
2. PREPARE CRUST:.
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.
7. PREPARE FILLING:.
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.