Average Rating:  Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Passover Pecan Bars

From

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

Crust:
1  cup matzo cake meal
1/2  cup matzo meal
1  cup packed brown sugar
1/4  cup ground toasted pecans
1/2  teaspoon ground cinnamon
1/4  teaspoon salt
6  tablespoons unsalted butter
1  large egg white
Cooking spray

Filling:
1 1/3  cups packed brown sugar
1/2  cup maple syrup
2  tablespoons unsalted butter, melted
1  tablespoon vanilla extract
1  teaspoon fresh lemon juice
1/8  teaspoon salt
5  large egg whites
1  large egg
1/3  cup flaked sweetened coconut
2  tablespoons finely chopped pecans

Preheat oven to 350°.

To prepare the 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 (matzo cake meal through 1/4 teaspoon 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 just until moist; press into bottom of a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 20 minutes or until edges begin to brown; cool 15 minutes.

To prepare the 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 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.

Yield: 48 servings (serving size: 1 bar)

NUTRITION PER SERVING
CALORIES 89(29% from fat); FAT 2.9g (sat 1.5g,mono 1g,poly 0.3g); PROTEIN 1g; CHOLESTEROL 10mg; CALCIUM 14mg; SODIUM 51mg; FIBER 0.2g; IRON 0.4mg; CARBOHYDRATE 15.3g