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.
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INGREDIENTS
NutritionCRUST
- 1
- 1⁄2cup matzo meal
- 1cup packed brown sugar
- 1⁄4cup grated toasted pecans
- 1⁄2teaspoon ground cinnamon
- 1⁄4teaspoon salt
- 6
- 1large egg white
- cooking spray
FILLING
- 1 1⁄3cups packed brown sugar
- 1⁄2cup maple syrup
- 2
- 1tablespoon vanilla extract
- 1teaspoon fresh lemon juice
- 1⁄8teaspoon salt
- 5large egg whites
- 1large egg
- 1⁄3
- 2tablespoons finely chopped pecans
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DIRECTIONS
- Preheat oven to 350ºF.
- PREPARE 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(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.
- Add 1 egg white, stirring until just moist; press into bottom of a 13x9" baking pan coated with cooking spray.
- Bake for 20 minutes or until edges begin to brown; cool 15 minutes.
- PREPARE 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 prepared crust.
- Bake for 30 minutes or until set.
- Cool to room temperature.
- Cover and chill at least 1 hour.
- Cut into bars.
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