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:
1hr 25mins
SERVES:
48
UNITS:
US

Ingredients Nutrition

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.

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