Passover Pecan Bars

This dessert is reminiscent of pecan pie--with the extra sweetness of maple syrup and flaked coconut baked right in.

The filling used here is also available as a standalone recipe: Maple-Pecan-Coconut Filling (Passover Pecan Bars).

Ingredients

• 1 cup (240 ml) matzo cake meal
• 1/2 cup (120 ml) matzo meal
• 1 cup (240 ml) packed brown sugar
• 1/4 cup (60 ml) ground toasted pecans
• 1/2 teaspoon (2.5 ml) ground cinnamon
• 1/4 teaspoon (1 ml) salt
• 6 tablespoons (90 ml) unsalted butter
• 1 large egg white
• Cooking spray
• 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. Preheat oven to 350° (175°C).
2. To prepare the crust, lightly spoon the matzo cake meal and matzo meal into dry measuring cups and level with a knife.
3. Combine the matzo cake meal, matzo meal, and next 4 ingredients (matzo cake meal through 1/4 teaspoon (1 ml) salt), stirring with a whisk. Cut in 6 tablespoons (90 ml) butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
4. Add 1 egg white, stirring just until moist, then press into the bottom of a 13 x 9-inch (33x23 cm) baking pan coated with cooking spray.
5. Bake at 350° for 20 minutes, or until the edges begin to brown; cool 15 minutes.
6. To prepare the filling, combine 1 1/3 cups (320 ml) brown sugar and next 7 ingredients (brown sugar through 3 large eggs) in a medium bowl, stirring well with a whisk. Stir in the coconut and pecans, then pour over the prepared crust.
7. Bake at 350° for 30 minutes, or until set. Cool to room temperature, then cover and chill at least 1 hour. Cut into bars