Passover Pecan Bars

passover pecan bars-1

By Lisa Koonin

This recipe was adapted from a recipe by Marcy Goldman, in Cooking Light, April 2004 issue.

The Passover Pecan Bars remind us of Pecan Pie cut into squares. This is a treat your family and friends will love and it will become a "must make" Passover dessert recipe.


1 cup matzo cake meal
1/2 cup matzo meal
1 cup packed brown sugar
1 cup ground toasted pecans
1/2  teaspoon cinnamon
1/4  teaspoon salt
6 tablespoons unsalted Passover margarine
2 large egg whites
Cooking spray

1/2 cups packed brown sugar
1/2  cup Passover pancake syrup
2 tablespoons melted unsalted Passover margarine
1 tablespoon vanilla extract
1 teaspoon fresh lemon juice
1/4  teaspoon. salt
5 large egg whites
1 large egg
1 1/2 cups chopped pecans


Preheat oven to 350 degrees. Coat a 13 x 9 inch baking pan with cooking spray.

Prepare crust by lightly spooning matzo cake meal and matzo meal into a dry measuring cup and level with a knife. Combine this mixture with next 4 ingredients in a food processor fitted with a blade. Add margarine and pulse until well blended.  Add egg white and blend using pulses just until moist.  Press into the bottom of the baking pan.  Bake for 20 minutes until edges begin to brown.  Remove from oven and cool at least 15 minutes.

Prepare filling by whisking together all of the filling ingredients except the pecans.  When well blended stir in pecans.  Pour over the prepared crust, distributing the pecans evenly over the crust. Bake 30 minutes at 350 degrees or until set.  Cool at room temperature. Cover and chill at least one hour and then cut into bars.


Yield: 16 servings

Recipes: Passover, Desserts, Bars, Parve, Kosher

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