Passover Pecan Bars
Celebrate the flavors of Passover with these irresistibly rich Passover Pecan Bars, a perfect combination of nutty pecan topping and a tender, matzo-based crust. This gluten-free dessert swaps traditional flour for matzo meal and potato starch, making it kosher for Passover while retaining a buttery, crumbly texture. Sweetened with hints of brown sugar and honey, the pecan topping becomes delightfully caramelized during baking, offering a perfect blend of crunch and chewiness. With just 20 minutes of prep time, these bars are a simple yet elegant addition to any Seder table or holiday treat spread. Serve them at room temperature or chilled for a delectable dessert that will leave guests craving more.
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Recipe Information
Ingredients
- 1.5 cups Matzo meal
- 0.5 cups Potato starch
- 0.5 cups Brown sugar
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter or margarine (Passover-friendly), melted
- 2 large Eggs
- 1 teaspoons Vanilla extract (kosher for Passover)
- 2 cups Pecans, roughly chopped
- 0.5 cups Honey
- 2 tablespoons Coconut oil or additional butter, melted
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk together the matzo meal, potato starch, brown sugar, and salt.
Add the melted butter and one egg to the dry mixture. Stir until the ingredients are evenly combined and form a crumbly dough.
Press the dough evenly into the prepared baking pan to form the crust. Use the back of a spoon or your hands to smooth it down.
Bake the crust for 12-15 minutes, or until it's slightly golden. Remove from the oven and set aside to cool slightly.
In a medium bowl, whisk together the remaining egg, honey, melted coconut oil, and vanilla extract until smooth.
Stir in the chopped pecans until evenly coated with the honey mixture.
Pour the pecan mixture over the baked crust, spreading it evenly across the surface.
Bake the bars for an additional 15-18 minutes, or until the topping is bubbly and golden brown.
Remove the pan from the oven and allow the bars to cool completely in the pan. For quicker cooling, you can place the pan in the refrigerator for about 30 minutes.
Once cooled, use the parchment overhang to lift the bars out of the pan. Place them on a cutting board and slice into 12 squares or bars.
Serve immediately or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 20.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
