Maple-Pecan-Coconut Filling (Passover Pecan Bars)

A filling forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Passover Pecan Bars, where it is originally used.

Ingredients

• 1 1/3 cups (320 ml) packed brown sugar
• 1/2 cup (120 ml) maple syrup
• 2 tablespoons (30 ml) unsalted butter, melted
• 1 tablespoon (15 ml) vanilla extract
• 1 teaspoon (5 ml) fresh lemon juice
• 1/8 teaspoon (0.5 ml) salt
• 3 large eggs
• 1/2 cup (120 ml) flaked sweetened coconut ( or chocolate chips, or both)
• 1/2 cup (120 ml) finely chopped pecans

Method

1. To prepare the filling, combine 1 1/3 cups (320 ml) brown sugar and next 7 ingredients (brown sugar through 3 large eggs) 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